Fajitas are great, but I don’t make them very often because I can’t make the meat stretch far enough. You know, college budget. Pasta, on the other hand, is something that we have on almost every grocery list. It is cheap and usually makes 2 or even 3 meals. Sometime while I was thinking about this, I decided to make Fajitas into pasta. I could use almost all the same ingredients, just substituting the tortilla for the noodles.
This recipe is simple enough, and tastes almost exactly like Fajitas… minus the tortilla. I sauteed chicken and peppers with the Fajita seasoning, and then added sour cream and Cream of Chicken soup to make a sauce. Add the noodles and voila! Fajita Pasta.
2 chicken breasts
3 TBS oil
1 red bell pepper
1 green bell pepper
1/2 a small purple onion
1 envelope Fajita seasoning
1/4 cup water
3/4 cup sour cream
3/4 cup condensed cream of chicken soup
1 pound spaghetti noodles
Boil the spaghetti noodles according to the directions on the package.
Meanwhile, cut the chicken breasts, peppers and onion into thin strips. Saute them in the oil, over medium-high heat. When the chicken is white, add the Fajita seasoning and water and stir until well mixed. Add the sour cream and condensed cream of chicken soup. Turn the heat to low and allow the sauce to simmer until the noodles are ready.
Once cooked, drain the spaghetti noodles and add them to the sauce. Stir to combine and serve.