Ingredients: |
Ingredients: 2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
3 tablespoons taco or fajita seasoning
2 cups diced onion
2 cups diced bell peppers
3 to 4 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 can (10 ounces) diced tomatoes
8 ounces (about 3 cups) penne pasta
1/2 teaspoon salt
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Directions: |
Directions:Cut the chicken into bite sized pieces. Season with half of taco/fajita seasoning.
In a 12" skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook, without stirring, until one side is seared and browned (about 1 to 2 minutes). Flip the chicken to the other side, and cook until browned. Remove the chicken to a plate, and set aside.
Add the remaining 1 tablespoon olive oil to the skillet, with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add garlic, and stir until fragrant and well combined (about 30 seconds). Remove the veggies to plate with the chicken.
In the same skillet, add the broth, cream, tomatoes, uncooked pasta, and salt. Stir to combine, and bring to a boil. Then cover, reduce heat to medium low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back to the skillet, and stir to combine until heated through (about 2 minutes). |
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