{"id":836,"date":"2021-01-16T09:23:38","date_gmt":"2021-01-16T14:23:38","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/fajita-style-chicken-and-cheese-farfalle\/"},"modified":"2026-08-23T09:03:08","modified_gmt":"2026-08-23T13:03:08","slug":"fajita-style-chicken-and-cheese-farfalle","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/fajita-style-chicken-and-cheese-farfalle\/","title":{"rendered":"Fajita-style chicken and cheese farfalle"},"content":{"rendered":"<h3>\ud83c\udf5d <strong>I love fajitas, I love farfalle, so I mixed the two<\/strong><\/h3>\n<p>One pot, peppers that still snap, well-seasoned chicken and 300 g of Monterey Jack melting into hot milk until every piece of pasta is coated. No tortilla, no leftovers from last night repurposed into something else. I love fajitas. I love farfalle. I figured I would mix the two, and this was built as a pasta dish from the very first try. That is why it stands on its own: fajita flavours, with the creamy texture of a real plate of pasta.<\/p>\n<h3>\ud83e\uddc0 <strong>Milk and cheese do all the work<\/strong><\/h3>\n<p>There is no cream in here, and no cream cheese either. Just one cup of milk and grated Monterey Jack melting together in the pot for three or four minutes, until the sauce turns smooth. It is lighter than most creamy chicken pasta recipes, and you taste the dish instead of tasting the dairy. Keep a ladle of pasta water aside when you drain: if the sauce tightens up at the end, that is what brings it back together.<\/p>\n<h3>\ud83e\udd61 <strong>It makes lunches, and it freezes<\/strong><\/h3>\n<p>454 g of pasta and 450 g of chicken gives you four to six servings. Six with a salad on the side, four if everyone is hungry. Whatever is left becomes lunch. And this is one of the rare creamy pasta dishes I freeze without thinking twice: the next day the pasta has soaked up part of the sauce, I reheat it in a pan with a quarter cup of milk and it comes right back.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf5d I love fajitas, I love farfalle, so I mixed the two One pot, peppers that still snap, well-seasoned chicken and 300 g of Monterey Jack melting into hot milk until every piece of pasta is coated. No tortilla, no leftovers from last night repurposed into something else. I love &hellip;<\/p>\n","protected":false},"featured_media":7995,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Creamy Chicken Fajita Pasta with Farfalle","_yoast_wpseo_metadesc":"Creamy chicken fajita pasta with farfalle, peppers, spices and melted Monterey Jack in a milk sauce. 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