Creamy Chicken Fajita Pasta
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8 oz pasta , any shape
1 lb boneless skinless chicken breasts, cut into small bite size pieces (about ½ inch)
2 tablespoons olive oil
3 tablespoons fajita seasoning (homemade or store bought packet, see note below for recipe)
2 bell peppers (any colors), seeded and sliced
1 medium onion, sliced
5 cloves fresh garlic, minced
1 cup half and half
½ cup cheddar cheese
freshly ground black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
Heat a large heavy-duty pan or pot to medium/ high heat.Add oil and chicken breast pieces to pan.Sprinkle chicken with fajita seasoning.Cook for 5 minutes or until chicken is browned and cooked through.
Add bell peppers, onion, and garlic to pan.Stir for 2-3 minutes or until onion is tender.
Add pasta, half & half and cooked pasta to pan.Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
Top with fresh minced cilantro, serve immediately.
To make fajita seasoning: 1 tablespoon cornstarch, 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper.
*To save time, use pre-cut bell peppers which can be found in the freezer isle in most supermarkets.