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Recipes
| Restaurant/Operation |
University of Missouri-Columbia |
| Menupart |
Pasta, Rice and Grains |
| Daypart |
Lunch, Dinner |
| Region |
American |
| Yield: 8 servings |
| Green peppers, sliced |
4 oz. |
| Red peppers, sliced |
4 oz. |
| Fajita-style chicken thigh strips |
12 oz. |
| Prepared Alfredo sauce |
2 cups |
| Cooked bowtie pasta |
1 1/2 lb. |
| Grated Parmesan cheese |
2 oz. |
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1. Heat oil in large sauté pan. Add green and red peppers; cook until tender.
2. Add chicken to peppers and heat through. Add Alfredo sauce and chipotle paste to chicken-pepper mixture; stir to combine and heat 2 to 3 minutes until 165F.
3. Combine pasta with sauce; stir to coat. Heat 2 to 3 minutes or until 165F. Portion between 8 plates. Garnish each with 1/4 oz. Parmesan cheese. Serve immediately. |
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