Fajita Bake

HI:

Doesn't this look yummy?

If you like a slight bite and a meal all in one you'll love this recipe.  It has a hint of Mexican flair so hubby and I  like such recipes.

You can easily cut down on spice by cutting back on seasoning but anyway you cut it it's a really nice casserole for your family or to serve to guests.

Suggestion:  I nice salad would only make it better. Enjoy!

2 Cups thinly cut peppers Use a variety I used yellow and red 
2 or 3 cut green onions sliced thin
3 cups cooked penne a dente'
1 lbs. shredded chicken(**you can buy store bought chicken and shred to use for convenience)
1 pkg. Old Elpaso Seasoning mix. (cut back to half pack for less seasoning)
1 cup cup heavy cream
1 cup Monterey Jack Cheese shredded (I had Harvarti so I used it)

Heat oven to 350 degrees. Spray a glass baking dish with cooking spray.

In a mediums skillet place a slight amount of oil. On medium heat place peppers and onions and cook until tender.While peppers are cooking, cook your pasta a dente' and when cooked drain. Do not rinse.

In a large bowl place. pasta, cooked peppers and onion and cooked shredded chicken. Add taco seasoning and heavy cream. Stir well. Pour into greased baking dish and top with shredded cheese.

Bake approximately 15 minutes or until thoroughly heated. Serve with a fresh salad. Yummy!

From my kitchen to yours,