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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Would you like a to-go box for those fajitas? Yesâespecially when you know you can fix a hearty recipe like this with the leftovers! Other homemade or restaurant fajitas would work equally well in this dish. âSimple & Delicious Test Kitchen Ingredients:
8 ounces cellentani or spiral pasta |
1/2 pound sliced fresh mushrooms |
1 yellow summer squash, sliced |
2 teaspoons olive oil |
2 garlic cloves, minced |
1 serving leftover chili's chicken fajitas, coarsely chopped |
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained |
3/4 cup alfredo sauce |
3/4 teaspoon dried oregano |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the fajitas, tomatoes, Alfredo sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes, stirring occasionally. Drain pasta; add to fajita mixture and toss to coat. Yield: 5 servings.
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