Chicken Fajita Pasta

0 Slice the chicken into strips then cut into bite sized pieces.
1 Sprinkle with half the fajita seasoning and set aside while you prepare the vegetables.
2 Dice the peppers, jalapeno, and onion.
3 Add oil to a heavy multi-use pot or dutch oven. Heat until shimmering.
4 Add the chicken and saute until golden brown on all sides.
5 Add in the diced vegetables and saute about 3 more minutes.
6 Pour in the chicken stock and remaining fajita seasoning, cover, and bring to a boil.
7 Add the pasta, cover, and turn the heat down to medium low.
8 Simmer for 20 minutes or until the pasta is tender and the chicken is cooked through (160° on an insta-read thermometer. It will continue to cook to 165° as it stands.) Check once in awhile to make sure there is still liquid in the pan - do not let it go dry! Add more stock or a little water as needed.
9 There should be just a little liquid in the bottom of the pan. If there seems to be too much take the cover off and simmer until the liquid is reduced.
10 Stir in the cream. Depending on how much liquid you have in the pan you may need more than half a cup.
11 Stir well then top with the grated cheese. Cover and turn off heat.
12 Slice the lime in half. Slice half into several "half moons".
13 Slice the green onions.
14 Squeeze the half lime over the pasta dish.
15 Arrange the remaining limes on top. Add a dollop of sour cream if you like.
16 Serve hot.
Chicken Fajita Pasta Bake
19 Preheat the oven to 375°.
20 Bring a large pot of salted water to a boil.
21 Add the pasta and cook according to the instructions on the box - usually about 10 minutes. Drain.
22 Meanwhile heat the oil in a heavy skillet and add the seasoned chicken. cook until browned then add the diced vegetables.
23 Saute until the chicken is done and the vegetables have softened.
24 Add 1 cup of heavy cream and the remaining fajita seasoning to the chicken and vegetables and simmer, scraping the bottom of the pan to get up any browned bits. You won't need the chicken stock.
25 Add the pasta to a casserole dish.
26 Stir in the chicken and vegetable mixture. 
27 Stir in the cheese, reserving 1/4 cup for the top.
28 Sprinkle remaining cheese on top and bake for 20 minutes, or until heated through and bubbling.
29 Squeeze a little lime over the top and garnish with green onions before serving.