Creamy Chicken Fajita Pasta

OH for the Love of Food & Booze

1 pound small dry pasta

2 cups milk

1 packet dry Ranch Dressing Mix

8 ounces cream cheese, softened and beaten until smooth

2 tablespoons extra virgin olive oil

2 cups chopped fajita vegetables (onions and colorful peppers, usually comes pre-chopped in the produce area of your grocery store)

2 medium chicken breasts, cooked and shredded (I used a rotisserie chicken)

¼ teaspoon kosher salt and pepper to taste

Cook pasta according to package directions.

Heat milk and Ranch seasoning in a large dutch oven or pan over medium-low heat stirring frequently, for about 5 minutes or until hot.

Slowly stir in whipped cream cheese into milk until melted and combined. Stir in cooked pasta.

Heat oil into a medium skillet over medium heat. Saute fajita vegetables for 5 minutes or until softened. Stir into pasta along with your cooked shredded chicken. Heat and stir for a few minutes until hot. Season with a touch of salt and pepper to taste. Serve.

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