fajita chicken meat, diced
diced green pepper
chipotle peppers in adobo sauce
tri color rotini pasta
monterey jack cheese, shredded
scallions (greens only)
fresh tomato, diced
1Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
2In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
3Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and scallions.