This simple recipe combines chicken fajitas and pasta in one delicious dish made in just one pot. It boasts a blend of Tex-Mex flavors in a comforting dish that we'd enjoy any day of the week — or weekend! Start by searing sliced chicken in a pot until golden, then sauté bell peppers and onions until caramelized. Season generously with garlic, cumin, and chili powder, and let the flavors meld.
Ingreadient
- 3 tablespoons neutral oil
- 3 chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 5 cups milk(1 ¼ L)
- 4 cups penne pasta(400 g)
- 1 cup pepper jack cheese(100 g), shredded
Direction
- Heat the oil in a large pot over high heat.
- Add the chicken and cook until no longer pink, 5-6 minutes, then remove from the pot.
- Add the bell peppers and onion and cook until the onion is translucent, about 6 minutes.
- Add the chicken back to the pot, along with the salt, pepper, chili powder, cumin, and garlic powder, and stir until evenly coated, about 30 seconds.
- Add the milk and the penne, stirring constantly to prevent the pasta from sticking.
- Cook for about 20 minutes, until pasta is tender and the milk has reduced to a thick sauce that coats the pasta.
- Add the cheese and mix until melted.
- Enjoy!
