VELVEETA® Easy Chicken Fajita Skillet

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Recipe by Kraft

Prep Time

10
min.

Total Time

35
min.

Servings

6 servings, about 1 cup each

Here's a zesty fajita-style take on mac and cheese—made with onions, red and green peppers, chili powder and skillet-melted VELVEETA.

What You Need

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1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. chili powder
1/4 tsp. salt
2 cups (8 oz.) elbow macaroni, uncooked
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
1/2 lb. (8 oz.) VELVEETA®, cut up

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Make It

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Cook chicken and seasonings in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is cooked through, stirring occasionally.
Stir in 2-1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes.
Add VELVEETA; cook until melted, stirring frequently.

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Kitchen Tips
Nutrition

Substitute

Prepare as directed, using Mexican VELVEETA.

Make it Easy

Use 2 cups chopped green or red pepper instead of a mixture of both.

Special Extra

Serve topped with shredded lettuce, chopped tomato and BREAKSTONE'S or KNUDSEN Sour Cream.

Servings

6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories	360

Total fat	11g
Saturated fat	6g
Cholesterol	75mg
Sodium	690mg
Carbohydrate	37g
Dietary fiber	2g
Sugars	7g
Protein	28g
% Daily Value
Vitamin A	45 %DV
Vitamin C	60 %DV
Calcium	20 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by AnnHardisty from Family loved this one. Family loved this one. I made with light Velveeta, and I used Mrs. Dash hot & spicy seasoning, rather than chili powder and salt. I think next time I will add the onions and peppers to the chicken when I first cook it, so it gets more flavor. All-in-all, a very delicious and colorful dish!

Date published: 2006-04-05

Rated 4 out of 5 by bethellen71 from We really liked this and it was very simple. We really liked this and it was very simple. It is a good way to use the peppers from the garden. I had a mixture of green, banana, jalepeno, & habenero peppers (mostly green bell). I would use 1 1/2 x the chicken next time.

Date published: 2006-08-04

Rated 5 out of 5 by poppylachoy from This is really good. This is really good. I like it better with orange and yellow bell peppers. Yellow and red is tasty as well. Even guests who didn't care for peppers thought it was good, and asked where I got the recipe!

Date published: 2005-09-26

Rated 5 out of 5 by steen86 from i took this recipe and made fajitas with it instead. i took this recipe and made fajitas with it instead. i just didnt use the macaroni and wow did the fajitas come out awsome. my mother the fajita skillet and that was very very good.

Date published: 2005-10-08

Rated 5 out of 5 by ecto78 from This recipe is wonderful! This recipe is wonderful! I double it to make enough for two nights of dinner for our family. I also use bowtie pasta instead...just makes it look prettier.

Date published: 2008-01-15

Rated 4 out of 5 by VanityNicole1 from This was easy to prepare and very good. This was easy to prepare and very good. However next time we will add a drained can of Rotel (hot or milder depending on preferred taste) to add more flavor.

Date published: 2006-11-30

Rated 5 out of 5 by Sheinasc from I loved this recipe. I loved this recipe. It was very easy to make and the whole family loved it! It was great for leftovers too! Will definately make again.

Date published: 2006-04-10

Rated 4 out of 5 by klsb10 from had a good southwestern taste from the peppers/onions and chili powder. had a good southwestern taste from the peppers/onions and chili powder. Pasta needed to be cooked a little longer though

Date published: 2008-05-07