Chicken Fajita Mac n Cheese
Serves 5
Directions
- 1Place a pot of water over high heat on the stove top and bring to a slow boil.
- 2Prep the fajita veg by taking off both ends of one large brown or yellow onion, slicing it in half, peeling it, and thinly slicing it following its natural layers. Lay it flat when 3/4 through to slice safely.
- 3Prep two bell peppers (capsicums) by slicing around the core to remove seeds and pith, then thinly slicing them. Dicing is an option, but thin slices allow for quicker cooking and better color.
- 4Crush five cloves of garlic with the side of a knife, then roughly chop or mince them. Separate two cloves for the chicken and three for the veg. Grating on a microplane to create a paste is an alternative.
- 5Grate 130g (4.5 oz) of cheddar cheese on the larger side of a box grater. Light variants can be used.
- 6Butterfly 800g (1.7 lb) of boneless and skinless chicken breast by slicing them in half horizontally, then slicing them in half again into two even-sized fillets. Slice these into thin strips; dicing is an option. Repeat for all chicken.
- 7Once pasta water is boiling, lightly season with salt. Add 250g (8.8 oz) of macaroni or shells, stir, and cook for 2 minutes less than the packet instructions. Drain and reserve some pasta water.
- 8Place a large pan over high heat until nice and hot. Add spray oil or 1 tablespoon of any neutral oil.
- 9Add all of the sliced onion and bell peppers to the hot pan. Season with a little salt and about 10 cracks worth of black pepper (or ground white pepper).
- 10Fry the vegetables for about 6 to 7 minutes, mixing the seasoning through and ensuring no onion pieces are stuck together to get an even golden color and softness.
- 11Add the three cloves of minced garlic, 2 tsps of smoked paprika, 1 1/2 tsps of dried oregano, 1 tsp of ground cumin, and 1 teaspoon of garlic powder to the cooked vegetables. Add a touch more salt.
- 12Mix the spices and garlic with the vegetables and cook for about 1 minute, keeping the pan moving to prevent burning, allowing the spices and fresh garlic to become fragrant.
- 13Remove the cooked vegetable mix from the pan and place it into a bowl.
- 14Place the same pan back over a high heat. Add 1 tbsp of any neutral oil or spray oil.
- 15When the pan is hot, add half of the chicken in batches to avoid overcrowding. Add a touch of salt and spread it out so pieces are not stuck together.
- 16Cook the chicken for about 2 to 3 minutes, or until no longer pink in the center and nicely cooked through. Thicker pieces will take 4 to 5 minutes.
- 17Remove the cooked chicken from the pan and repeat with the remaining batch, without adding extra oil.
- 18Once the second batch of chicken is almost cooked through, add the first batch back to the pan. Add the remaining two cloves of garlic, 3 tsps of smoked paprika, 2 tsps of garlic powder, 1 1/2 tsps of onion powder, 1 1/2 tsps of dried oregano, 1 1/2 teaspoons of ground cumin, and an optional 1 tbsp of honey.
- 19Mix all ingredients together, ensuring everything is evenly combined and the honey hasn't clumped. Cook for about 1 minute to bloom the fragrances.
- 20Turn off the heat and add 2/3 of the cooked vegetable mix to the chicken. Mix everything together off the heat.
- 21Remove the chicken and vegetable mix from the pan once combined.
- 22Place the pan back over a low heat. Add 1 1/2 cups of full or light milk, 150g (5.3 oz) of light cream cheese, and 1 tbsp (14g) of unsalted butter.
- 23Gently mix the sauce, allowing the butter to melt and the cream cheese to break up, picking up flavors from the pan. Cook for about 1 minute until smooth.
- 24Add the grated cheddar cheese to the smooth sauce and gently mix until melted.
- 25Taste the sauce and adjust seasoning with salt and pepper. Optionally, add a little acidity carefully to avoid splitting.
- 26Add the drained and cooked macaroni to the sauce. Optionally, add the remaining 1/3 of the vegetables now.
- 27Gently fold everything together over a low heat (or off the heat) to combine flavors.
- 28Add reserved pasta water as needed to achieve a desired saucy consistency.
- 29Serve the dish into five 750ml meal prep containers, placing the chicken fajitas on one side and the mac and cheese on the opposite side. You can also mix everything together or layer it.
- 30Allow the portions to cool down for about 15 to 20 minutes before placing on lids.
- 31Store in the fridge for up to 4 days or freeze for up to 3 months. Defrost frozen portions overnight in the fridge before reheating in a microwave or a pan with a touch of stock or water.
Ingredients
- 800 g boneless and skinless chicken breast, sliced or diced
- 1 tbsp neutral oil
- 3 tsp smoked paprika
- 2 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp dried oregano
- 1.5 tsp ground cumin
- 1 tbsp honey
- 2 garlic cloves, minced
- (Optional) juice of 1/2 lime
- salt
- pepper
- 2 tsp neutral oil
- 1 large onion, sliced or diced
- 1 bell pepper (capsicums) of choice, sliced or diced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1.5 tsp oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 250 g dry macaroni or shells
- 1.5 cups full or light milk
- 150 g light cream cheese
- 130 g cheddar cheese, grated
- 1 tbsp unsalted butter
Equipment
potstove toplarge panknifemicroplane (optional)box graterbowlmeal prep containersmicrowave (optional)
Tips
- Always go with the cheapest bell peppers, as the color doesn't matter for the recipe.
- Slice bell peppers nice and thin for a quick cook and a nice golden color.
- Grate cheese fresh instead of using store-bought to avoid anti-caking agents that can clump the sauce.
- Butterfly chicken breasts and slice them thin for a quick cook and golden crust.
- Season pasta water lightly with salt, it doesn't have to be ocean water.
- Cook pasta for 2 minutes less than the packet instructions for al dente.
- Cook chicken in batches to avoid overcrowding the pan and steaming it instead of browning.
- Add honey to the chicken seasoning for caramelization and sweetness (optional).
- Keep the mac and cheese sauce over a low heat to prevent splitting and lumps.
- Cooking the sauce in the same pan as the chicken and vegetables enhances flavor and saves dishes.
- Adjust mac and cheese seasoning with salt and pepper to taste, and add a touch of acidity if desired (carefully to avoid splitting).
- Store in the fridge for up to 4 days or freeze for up to 3 months. Defrost overnight in the fridge. Reheat in a microwave or a pan with stock/water.
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