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Chicken Fajita Pasta with Chipotle Alfredo Sauce Recipe

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This recipe for Chicken Fajita Pasta with Chipotle Alfredo Sauce, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


8 oz. dried rigatoni
8 oz. uncooked marinated chicken fajita meat
1 t. canola oil
1 large oinion thinly sliced
2 c. thinly sliced bell peppers, a combination of red,
green and orange
3/4 c. evaporated milk
1 T. bottled chipotle sauce
2 t. pepper
salt and Tony's seasoning to taste
1 small yellow tomato, cut into 8 wedges for decoration
1/3 c. sliced black olives

Prepare rigatoni using package directions. Drain, return
to pan off heat, and set aside. Meanwhile, thinly slice
chicken and set aside. Heat a large nonstick pan over
medium-high heat. Add oil and swirl to coat bottom of
pan. Cook onion and bell peppers for 2-3 minutes, or
until tender, stirring occasionally. Push to one side of

Add chicken and cook for 6-8 minutes, or until no longer
pink in center, stirring occasionally. When chicken and
milk mixture to cooked pasta. Cook over low-heat for
1-2 minutes, or until warmed, stirring occasionally. To
serve, garnish with tomato and olives.




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