Chicken Fajita Mac and Cheese

Ingredients

• 500g macaroni
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 packet fajita seasoning
• 1 tsp salt
• 3 diced chicken breast
• 2 tbsp olive oil
• 1 small finely diced onion
• 2 finely diced red pepper
• 2 cloves minced garlic
• 1 cup cheddar cheese
• garnish chopped parsley

Instructions

1. Heat a deep frying pan or wide pot over medium heat and add the olive oil. Add the finely diced onion and red peppers and cook, stirring, until softened and translucent. Add the minced garlic and cook for about 30 seconds, until fragrant.
2. Push the vegetables to the sides of the pan to make space in the centre. Add the diced chicken, then sprinkle with the fajita seasoning and salt. Cook, stirring occasionally, until the chicken is lightly coloured on all sides.
3. Pour in the chicken stock and heavy cream, then add the macaroni. Stir well to ensure the pasta is submerged in the liquid. Reduce the heat to low, cover, and cook for about 20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
4. Once the pasta is cooked, add the grated cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
5. Serve the mac and cheese hot, garnished with chopped parsley. For extra colour and flavour, you can also top with roasted red peppers or additional fresh herbs.

instructions_source: editorial-classic