Time: 15-30 minutes (depending on if the chicken is leftover or not)
Feeds: 2 people
Ingredients:
- 3-4 chicken thighs, thinly sliced into strips
- 1/2 onion, thinly sliced into half rounds
- 1 red bell pepper, thinly sliced into strips
- 1 packet McCormick’s fajita seasoning
- 1 cup water
- 1 box Kraft Spirals
- 2 tbsp butter
- 1/4 cup whole milk
- Smoky Aardvark hot sauce (optional)
Directions:
For fajita filling: Heat avocado oil in a large skillet on medium heat. Once heated, add onions and peppers and sautée until softened and starting to color. Remove from pan and set aside. Add chicken thighs and spread evenly in the pan so they can sear and get nice color. Cook through to at least 165. Add onions and peppers back to the pan along with the fajita seasoning and 1 cup of water. Let simmer so the sauce thickens and flavors meld. Remove from pan and set aside for assembly.
For mac/assembly: Cook mac and cheese to box directions. When finished, combine with the amount of fajita chicken that you’d like. Top with a few dashes of smoky aardvark hot sauce to add a little heat and depth of flavor.
Notes: This is great for when you have leftover fajita meat from another recipe and is so versatile. We just used a box of mac and cheese for an easy lunch when we first made this but you could make this with Mac of the Beast or a different homemade mac and cheese if you want to put a little more effort into things. There’s no right or wrong way to make mac!