Mexican Chicken Alfredo

Most times when I go to the Mexican restaurant or even here at home when I make my own chicken fajitas I have leftovers  Although delicious, sometimes another meal of the same dish just doesn't appeal.  I took my garlic cream sauce (minus the garlic and spinach) and mixed it with pasta and my leftover chicken fajitas to make this re-vamped dish.  So creamy but with a little kick!

Mexican Chicken Alfredo

Olive oil
1 T flour** 
1/2 cup white wine (less if yours is strong flavored)
2 cups half and half (I use whole goat milk)
1 to 1-1/2 cups shredded Parmesan (not the stuff in the shaker)

6 ounces pasta, cooked and drained (I used Tinkyada gluten free)
Leftover chicken fajita meat and veggies, chopped
1 to 2 cups shredded Mexi blend cheese, Chihuahua cheese, and/or mozzarella

Drizzle a little olive oil in pan.  Add the flour, cooking for a moment.

Add the half and half and wine to the flour mixture. Bring to a boil. Add Parmesan.

Stir until blended. (Don't mind the green bits here I borrowed photos from the other recipe.)

Drain pasta and put back in pan.  Add chopped chicken fajita and veggies and stir.

Stir in about half of the alfredo sauce* and pour into 8.5 x 11" pan. If you have more meat you will want more sauce.  If you want to serve more people use more pasta and the rest of the sauce. -- If I were freezing I'd bag it up here and freeze it.  Thaw and then bake.

Bake at 350 degrees for 25 minutes. 

Top with shredded cheese and return to oven for another 5 to 10 minutes until the cheese is melted.  If you like it browned you can turn on the broiler and brown it.

I hope you enjoy this new twist on chicken fajitas and alfredo!

*I only used half of the sauce for my pasta.  The remainder can be put in the fridge for a later use on pizza or with other Italian dishes.  I have even frozen it before!
** (use GF or a bit of cornstarch slurry to make it gluten free)

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