What do you do with all of that leftover fajita meat? Toss it with some pasta, of course! When I was raising kids, Saturday night was fajita night. Come Sunday and Monday, I was always looking for something to do with the leftovers. It seems I always had onions, bell peppers, and sour cream left along with some fajita meat. This recipe cleans out the fridge and fills tummies, too!
Ingredients
- 2 large boneless chicken breasts, marinated for fajitas
- 1 large green bell pepper
- 1 medium onion
- 5 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1-2 tablespoons chicken soup base
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 12 ounces fettuccine, cooked
Grill chicken breasts and slice thinly. Set aside. Slice bell pepper, onion, and garlic cloves thinly. In a large skillet heat oil on high. Add pepper and onion slices. Saute on medium high for five minutes. Add garlic slices and saute one minute longer. Add thyme, soup base, and wine. Cook on medium for five minutes to reduce wine. Stir in sour cream and cook until heated through, about one minute. Add salt and pepper to taste. Combine fettuccine and chicken mixture. Toss mixture to coat pasta. Serves 4.
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| Grill chicken |
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| Slice vegetables |
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| Saute vegetables |
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| Add thyme and soup base |
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| Add wine |
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| Stir in sour cream |
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| Combine fettuccine and chicken mixture |
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