Wednesday, September 4, 2013

Fajita Pasta

I found this recipe in my All You magazine and thought it was perfect for the hubbie when he got back in town.  I'm not a fan of fajitas, so I never make them at home for him.  So when I saw this, I thought, perfect!  It was actually an enjoyable pasta dish, I of course have some revisions I would do for next time, but other then that I think its a keeper!  

Fajita Chicken Pasta

1 lb. chicken tenders, (cut in chunks)
12 oz-16 oz farfalle pasta (I used 12 oz. and there was more then enough)
2 T. olive oil
1 package fajita seasoning
2 peppers (I used one red, one yellow), cut into 2 inch strips
1 1/2 cups half and half (I used two cups)
1/4 grated parm cheese (I would use more next time) plus more for serving
salt and pepper

One ingredient I would add would be onions, isn't that a staple in fajitas?  

Season your chicken with the fajita mix, on both sides, rub it on there (I did not use the entire package).  Then add oil to pan and fry up your chicken, until done.  Mine took around 8-12 minutes.  Transfer to a plate when one and keep warm.

Meanwhile, cook your pasta in salted water until al dente. Reserve some pasta water. 

Cook your peppers in same pan as chicken was in, stirring until tender, about 8 minutes.  Add chicken, half and half and scrape up all the browned bits.  Cook for three minutes.

Add parm cheese and then cook for 30 seconds to one minute more.  Add salt and pepper to sauce *to your liking.  (I think the parm cheese is a nice touch)  Now toss the chicken mixture with your pasta.  If its too dry add some of your reserved pasta water.  Mine was not, because I used two cups :) Top with some parm cheese and you are done!

Now its not the best photo, I was starving and ready to eat so I snapped with real quick with my cell phone!  It sure was tasty.  I will keep this in the keeper file.  

I have a big list of new recipes I want to try, any one else try some new ones?


Crockpot Potato Soup

It may be hot as you know what in the state of Florida, but that did not stop me from trying this crock pot potato soup.  

I love me some potato soup.  This one isn't full of fattening cream, either.  So there is a plus.  I'm trying to cut down on carbs, big time.  But I had this big ol' ten pound bag of baking potatoes that I could not let go to waste.  I hate wasting food, and unfortunately, my family and I waste a lot.  That's going to change!  

So, I made a big batch and froze what we did not eat for a later dinner.  

Original recipe can be found budget bytes

It super simple.

Crock pot Potato Soup

3lbs baking potatoes (any potatoes,really)
6 c. chicken stock
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 c. milk ( I use 2 %)
1/4 c. flour
black pepper

Cut up your potatoes (after you've scrubbed them good, you can peel if you'd like, I like the skins, so I left them on).  Add your chopped celery, onion, garlic, black pepper and chicken broth.  Cook on high 8 hours.  I think mine actually cooked for 6.  

Whisk your flour in your 2 cups of milk and add to soup.  Stir and let sit for 30 minutes, it will thicken. Then mash with potato masher, blender or immersion blender.  Add salt to taste.  Those immersion blenders are the best!  

All done!  Top with your favorite potato toppings!  I used cheese, bacon bits and a dab of sour cream.  

Easy Peasy! 

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