Fajita Fettuccine

Is it Tuesday already? That snuck up on me. Could it be because Halloween weekend was crazy busy?

Or that yesterday was Tessa girl's 4th birthday, complete with a house full of friends and a cake big enough to feed them all?

Or maybe because the kids are STILL not back at school yet with STILL no return date?!(see why here) Hmmmm, at any rate, time is flying by. Hello November! Honestly, I'm getting butterflies in my stomach thinking about all the lovely, yummy food that I get to cook in the next few months. All the people I get to feed. All the new menu and treat ideas I get to sniff out from shiny, new cookbooks and tantalizingly lovely food blogs. Ahhhh, it's finally and officially holiday season.

We had a really yummy dinner last night, and the colors in it just looked like holiday food to me. I like my pasta the way I like my salad: with lots of stuff in it. This dish certainly fit the bill.




Fajita Fettuccine

1 lb fettuccine or linguine
1 onion, cut into strips
2-4 handfuls mini-peppers, cut into strips
1 rotisserie chicken, deboned and shredded
1/2-1 lb grilled churrasco (see here)
1 stick unsalted butter
2-4 cups heavy cream, depending on taste(or you can substitute half-and-half)
Tony's creole seasoning
granulated garlic

Cook pasta per directions in salted water. Drizzle hot frying pan with olive oil. Add onions and peppers; saute until tender crisp. Add in chicken and steak, season with creole seasoning and garlic, and saute until hot. Drain pasta, then add back to pot along with butter, cream and creole seasoning. Stir gently until butter is melted and cream is hot. Add in veggie/meat mix. Sauce will thicken up as it cools. Ready to serve