Laura Brautigam

I used premixed chicken fajita seasoning (2 packets) and olive oil for my marinade. I used 2 pkgs of thin sliced breasts which I sliced into smaller strips. I also used 2 bags of frozen mixed bell peppers and just drained the extra water on the pan when I mixed them up halfway through cooking. I also broiled the pan for about 5 min at the end, just to absorb liquid and crisp up the chicken + peppers. Half the family is having with tortillas while the other half is making a fajita salad with a side of cucumbers sprinkled with Tajin + sliced avocado. I topped my salad with some chunky salsa!

Added a splash of Chardonnay to the garlic butter when cooking. 3 min each side was perfect! Also I didn’t have fresh Rosemary so I used dried stuff... still added some good flavor! Used a dash of garlic pepper too!

Loved this quick and easy recipe! I had 9 dozen cupcakes to frost and it surprisingly went pretty fast... I doubled the recipe for a bigger batch... then repeated 3 times! One batch (original size) wouldn’t even cover 2 dozen... Easy to decorate (I did a Tri color using gel food color) turned out awesome!