Fajita-style chicken and cheese farfalle
- Preparation 25 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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A one-way ticket to Mexico on a Tuesday night 🌮
Let’s be honest, the pasta and cheese combo is life. But when you add the smoky spices and crunchy peppers of a themed night, you’re in a different league. These fajita-style chicken and cheese farfalle are the kind of dinner that reconciles everyone around the table. It’s creamy, just spicy enough, and above all, ultra-fast to toss in the pot after a long day.
Life-saving meal prep 🥗
It’s the perfect dish for those who love having lunches that make colleagues jealous at the office. The flavors of the fajita-style chicken and cheese farfalle develop even more the next day. Whether you’re in “hurried evening” mode or prepping your meals for the week, this recipe is a safe bet that brings a bit of sunshine and comfort to your plate.
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🌶️ The spice punch
If you like it spicy, don’t hesitate to add a pinch of cayenne pepper or a few drops of hot sauce at the very end to kick it up a notch.
🧀 The choice of cheese
Monterey Jack is ideal for its melting quality, but a sharp cheddar or a Mexican cheese blend would also do an exceptional job in this dish.
🍗 Protein variation
This recipe works just as well with beef strips or even marinated firm tofu for an equally tasty vegetarian version.
🥦 Adding vegetables
For more color and nutrients, you could add roasted corn or rinsed black beans at the same time as the bell peppers.
What can replace the chicken in this recipe? 🍗
Northern shrimp or beef strips quickly seared in a pan are excellent alternatives. For a vegetarian version, smoked tofu or roasted chickpeas fit perfectly with the fajita flavors.
Can these fajita-style chicken farfalle be frozen? 🧊
This dish can be frozen without any problem in an airtight container for up to 3 months. For optimal results after thawing, add a small drizzle of milk when reheating to restore all the creaminess to the sauce.
What pasta should I use if I don’t have farfalle? 🍝
Penne, fusilli, or rotini are perfect. The important thing is to choose a short pasta with ridges or cavities that will allow the creamy cheese sauce to coat every bite well.
How can I make this recipe spicier? 🌶️
Add pickled jalapeños or a pinch of crushed red pepper flakes when cooking the peppers. You can also replace part of the cheese with Pepper Jack for an extra kick.
Ingredients
- 454 g farfalle by Stefano Faita (GO GO LOCAL PRODUCTS)
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 450 g chicken breast, diced
- 2 1/2 tablespoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup milk
- 300 g (2 1/2 cups) grated Monterey Jack cheese
- 10 fresh chives sprigs, finely chopped
- Salt and pepper from the mill
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Preparation
- In a large pot of boiling salted water, cook the pasta al dente according to the package instructions. Pour into a colander, drain, drizzle with a thin stream of olive oil and mix. Set aside.
- In a large pot heated over medium heat, add the onion and garlic, then drizzle with a good stream of olive oil. Cook for 3 to 4 minutes, stirring.
- Add the chicken and spices, drizzle with a stream of olive oil, then season generously with salt and pepper. Cook for 5 to 6 minutes, stirring.
- Add the bell peppers and mix. Cook for 3 to 4 minutes until the peppers are cooked but still crunchy.
- Add the milk and cheese and continue cooking for 3 to 4 minutes to melt everything. Season generously with salt and pepper.
- Add the reserved pasta to the pot and mix gently to coat thoroughly with the creamy sauce. Garnish with chives when serving.
Northern shrimp or beef strips quickly seared in a pan are excellent alternatives. For a vegetarian version, smoked tofu or roasted chickpeas fit perfectly with the fajita flavors.
This dish can be frozen without any problem in an airtight container for up to 3 months. For optimal results after thawing, add a small drizzle of milk when reheating to restore all the creaminess to the sauce.
Penne, fusilli, or rotini are perfect. The important thing is to choose a short pasta with ridges or cavities that will allow the creamy cheese sauce to coat every bite well.
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