I never really cared for peppers or onions. Then, I became pregnant with my second child and that was all I wanted to eat! So weird how that works. Since having my daughter, my cravings have subsided, but once a week I make fajitas to get my fix. I stumbled upon this pin from My Heavenly Recipes for chicken fajita pasta and couldn’t wait to try it.
1 green bell pepper, diced (I also added a red pepper too)
1 onion, diced
1 can diced tomatoes, drained
1/2 tsp garlic powder
Salt and pepper to taste
5-6 chicken breasts (I used 3)
2 cans cream of mushroom
Choice of pasta, cooked and drained
2 cups grated cheddar cheese
3/4 cup of chicken broth (I used about half of that to keep it creamy)
Put your onion, peppers, garlic powder, cumin, mushroom soup, salt and pepper, and 1 cup of cheese in the crock pot. Mix.
Add your chicken. And cook on high 3-4 hours or low 6-8.
About 30 min before you’re ready to serve dinner, pull out the chicken and shred or dice. Then add the chicken, tomatoes, and pasta and mix well being sure to get everything coated with that wonderful sauce.
This is where you’ll want to add the broth as needed. I only added 1/4 to 1/2 a cup. Let it cook on low, for about 20-30 minutes. Then serve! Such a nice twist to my fajita night dinner. Very good and husband approved!