Page 26 - April 2024 News On 7

TICKLING YOUR TASTE BUDS

ONE POT CHICKEN FAJITA PASTA

Ingredients
1 ½ tablespoons olive oil ¾ teaspoon smoked paprika
3 (4-oz.) boneless, skinless chicken thighs, cut into ½-in. strips ¼ teaspoon garlic powder
3 small bell peppers (any color or combination), thinly sliced (about 5 cups) 8 ounces uncooked penne pasta
1 medium-size red onion, thinly sliced (about 1½ cups) 2 ½ cups tap water
1 tablespoon chili powder ½ cup chopped fresh cilantro leaves, plus more for garnish
1 tablespoon ground cumin ⅓ cup cream cheese
1 ¼ teaspoons kosher salt 6 ounces pepper Jack cheese, shredded (about 1½ cups), divided
Directions
Heat oil in a large cast-iron skillet over medium-high. Add chicken, and cook, stirring occasionally, until seared on all
sides, about 3 minutes. Add bell peppers, onion, chili powder, cumin, salt, paprika, and garlic powder; cook, stirring
often, until peppers are slightly softened, about 4 minutes. Stir in pasta and water (some of the pasta will not be
submerged in water). Bring to a boil over medium-high. Cook, stirring occasionally, until pasta is al dente and cooking
water is thickened, 12 to 14 minutes. While pasta cooks, preheat oven to broil, with oven rack about 6 inches from heat.
Remove pasta from heat. Stir in cilantro, cream cheese, and 1 cup of the pepper Jack cheese, until cheese melts and
mixture is creamy, 1 to 2 minutes. Top evenly with remaining ½ cup pepper Jack cheese. Broil until cheese is lightly
browned in spots, about 3 minutes. Remove from oven, and garnish with cilantro.
HOT CHOCOLATE LASAGNA
No-bake hot chocolate lasagna is the creamy, cool dessert you'll want to enjoy all year round..
Ingredients
Crust:
Cooking spray
32 chocolate sandwich cookies (such as Oreo), from Chocolate Pudding Layer:
1 (18.12 oz. pkg.) 2 (3.9 oz.) pkgs. chocolate fudge instant pudding mix
3 Tbsp. granulated sugar 2 3/4 cups cold milk
1/2 cup (4 oz.) unsalted butter, melted 1 (1.25 oz.) packet dark chocolate-flavor instant hot cocoa mix
1 1/2 cups mini marshmallows
Hot Chocolate-Cream Cheese Layer:
1 cup cold heavy whipping cream Whipped Cream Topping:
1/4 cup powdered sugar 2 1/3 cups plus 2 Tbsp. cold heavy whipping cream, divided
1 tsp. vanilla extract 1 cup powdered sugar
1 (8 oz.) pkg. cream cheese, softened 3/4 tsp. vanilla extract
1/2 cup (4 oz.) unsalted butter, softened 1 (4 oz.) bar dark chocolate, chopped
4 (1.25 oz.) packets dark chocolate-flavor instant hot 2 cups mini marshmallows
cocoa mix

Directions
Grease a 13- x 9-in. baking pan or dish with cooking spray. Prepare crust: In a food processor, pulse cookies until fine
crumbs form. Add sugar and melted butter; pulse until combined. Press crust into prepared pan and place in
refrigerator while preparing the other layers. Prepare Hot Cocoa-Cream Cheese Layer: In a large bowl, whip heavy
cream, powdered sugar, and vanilla until it reaches stiff peaks. In a separate large bowl, beat butter and cream cheese
together until smooth. Add hot cocoa mix and beat until combined. Fold cream into cream cheese mixture. Set the bowl
you used to whip the cream aside. Spread cream cheese mixture in an even layer over the crust, and place back in the
refrigerator while preparing the next layer. Prepare Chocolate Pudding Layer: In a large bowl, whisk together pudding
mix and milk until smooth and starting to thicken. Whisk in hot chocolate mix until smooth and stir in marshmallows.
Spread in an even layer over Hot Cocoa-Cream Cheese Layer. Place in refrigerator and chill until nearly set, about 30
minutes. Prepare topping: Whip 2 1/3 cups heavy cream, powdered sugar, and vanilla until it reaches stiff peaks. Spread
over Chocolate Pudding Layer in an even layer. Chill dessert at least 4 hours until fully set and ready to serve.
When ready to serve, sprinkle top of dessert with marshmallows. In a medium microwave-safe bowl, combine remaining
2 tablespoons heavy cream and chopped chocolate. Microwave on HIGH in 20-second intervals, stirring between each,
until melted and smooth. Drizzle over marshmallows. Serve immediately.