Chicken Fajita Pasta with Chipotle Alfredo Sauce

Name: Chicken Fajita Pasta with Chipotle Alfredo Sauce
Yield: serves 4, heaping 1 3/4 cups per serving
Ingredients: 8 ounces dried rigatoni; 8 ounces uncooked marinated chicken fajita meat, all visible fat discarded; 1 teaspoon olive oil; 2 cups frozen bell pepper strips or 1 large green bell pepper and 1 large red bell pepper, thinly sliced; 3/4 cup frozen chopped onion or 1 large onion, thinly sliced; 3/4 cup fat-free evaporated milk; 1 teaspoon bottled chipotle sauce; 1/8 teaspoon pepper; 1/4 cup sliced black olives, drained; 1 medium tomato (yellow preferred), cut into 8 wedges

December 9, 2011

Buy marinated chicken fajita meat at the grocery store, choosing the one with the lowest sodium, or marinate chicken tenders in a low-sodium fajita marinade. You can even use leftover cooked chicken or lean beef. Warm it with the pasta and sauce.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.