Ingredients
3 cups uncooked elbow macaroni2 tablespoons olive oil, divided 1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 envelope fajita seasoning mix, divided 1 large onion, chopped1 large green pepper, chopped3 garlic cloves, minced2 cups reduced-sodium chicken broth1 can (10 ounces) diced tomatoes and green chiles, drained1 can (4 ounces) chopped green chiles, drained1/2 cup heavy whipping cream1/2 teaspoon salt1 cup shredded sharp cheddar cheese
Preparation
Cook macaroni according to package directions for al dente.
Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm.
Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.
