Chicken Fajita Alfredo

Chicken Fajita Alfredo

Cubed Chicken Breast

Chopped Onion

Chopped Bell Peppers

Half and Half (Dairy product in milk section of grocery store) OR

Heavy Cream

Parmesan Cheese (grated)

Asiago/ Romano cheese (grated)

olive oil

Garlic (minced... substitute powder or granules if necessary)

Cooked pasta (Spaghetti noodles, Amish style egg noodles, fettuccine... whatever you have)

Salt and Pepper to taste

Start your Pasta water to boil!

(The Alfredo sauce doesn't take long, so time the pasta to finish within 15 minutes of starting the sauce.)

In a heavy skillet, cook the chicken in a small amount of olive oil.

Push to the side or remove the chicken, add the onions and peppers to the skillet (Add a bit more olive oil if necessary.)

Add the garlic when the onions and peppers are about half cooked. (Unless you use powder/ granules, then add with the Half and half)

Cook the onions until tender/ clear. (Or caramelize if you prefer)

Drain any remaining fat/ oil from the skillet. (I often just blot it out with a paper towel.)

If you removed the chicken, add it back to the skillet at this point.

Reduce heat to medium low.

Pour in  your Half and Half (or heavy cream). I usually figure about 1/2 to 2/3 cup per person... err on the more side for this recipe!)

As the half and half heats, add your cheeses.  (I add about 2 to 3 cups total to feed 6 people.)

Stir the cheeses in, allowing to melt.

Heat thoroughly

Do not boil the sauce.

If the sauce is too thin... you have 2 options: Add more cheese; OR mix/dissolve a tablespoon of cornstarch in 1/4 cup COLD water. Boil in microwave for 30 seconds to 1 minute, then stir into the sauce, mixing well.

Serve over pasta!

Chicken

Cooking in a heavy skillet

Ready to serve!

Kimber Approved for Tastiness