Leftover fajita makeover!

My family LOVE Mexican take-out food! I always end up bringing a doggy-bag home, and it gets forgotten in the fridge until it eventually gets tossed out. Now, instead of throwing out your leftovers re-vamp them into a NEW yummy dish!




Chicken Fajita Alfredo


Prep/ Total time: 30 min. Serves: 5

• 8 oz. cellentani or spiral pasta
• 1 pkg. (1/2 lb.) sliced fresh mushrooms
• 1 yellow summer squash, sliced
• 2 tsp. olive oil
• 2 garlic cloves, minced
• 1 serving leftover chicken fajitas, coarsely chopped
• 2 cans (14 1.2 oz. each) diced tomatoes with basil, oregano and garlic, undrained
• 3/4 c. Alfredo sauce
• 3/4 tsp. dried oregano

1. Cook pasta according to package directions. Meanwhile, sauté mushrooms and squash in oil in a Dutch oven until tender. Add garlic; sauté 1 min. longer. Stir in the fajitas, tomatoes, Alfredo sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 min., stirring occasionally. Drain pasta; add to fajita mixture and toss to coat.

$2.91 per serving