So, happy week after Memorial Day Weekend! Over here in the NYC/NJ area, Memorial Day weekend is one of the biggest holidays of the year. It is the official kick off to summer and EVERYONE goes to some sort of beach house or getaway. I usually spend my weekend at my beloved Jersey Shore, but this year, my dad conned me into going to the Lake House up in the Finger Lakes. It wasn't supposed to be the warmest (60 degrees!) in NJ, so I figured it was a good weekend to skip. I actually forgot how gorgeous it is up there!
View from the dock
My lake house
Colin & I on the dock
My roommate is in LA for a nice extended long weekend, so I conned my boyfriend to being a sub roommate to me for a few days so I didn't have to be alone. It is always hard to try and cook something he likes to eat, but I figured that chicken fajita pasta (from picky palate) would work. It was very very good and made a TON. I have been eating it for every meal since to not waste the leftovers, so if you have 2 people I would halve the recipe.
Creamy Chicken Fajita Pasta
- 1 pound of your favorite small pasta
- 8 ozs of cream cheese
- 2 cups milk
- 2 boneless chicken breasts
- 1 packet of dry ranch mix
- 1 package of pre-made Fajita veggies (I just cut up peppers and onions since my store didn't have them)
- 1 package of pre-made Fajita veggies (I just cut up peppers and onions since my store didn't have them)
- 1 tbsp olive oil.
Cook your pasta according to directions. Boil or grill your chicken until done all the way through and cut up into small pieces (or shred). Whip the 8 oz of cream cheese until light and fluffy. While pasta is cooking, use a small pan to heat milk and ranch mix for about 5 minutes or until very hot. Slowly add the whipped cream cheese to the milk and ranch mixture. Stir until cream cheese is totally melted. Heat about 1 tbsp olive oil into pan and cook vegetables until soft, about 5 minutes. Strain pasta and combine with chicken and veggies. Pour over sauce and enjoy!!
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