Chicken Fajita Pasta
Ingredients:
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
4 cups penne pasta
1 cup pepper jack cheese, shredded
Directions:
Heat oil in a large skillet over medium-high heat.
Add sliced chicken breasts, seasoning with salt, pepper, chili powder, cumin, and garlic powder. Cook for 5-7 minutes until browned and fully cooked. Remove from skillet and set aside.
In the same skillet, sauté red, green, and yellow bell peppers along with the onion for 4-5 minutes until softened.
Return the cooked chicken to the skillet and mix with the vegetables.
Pour in the milk and bring to a gentle simmer.
Stir in the penne pasta, cooking for 12-15 minutes, stirring occasionally, until the pasta is al dente and the milk thickens into a creamy sauce.
Add shredded pepper jack cheese, stirring until melted and combined.
Serve hot and enjoy!
Servings: 4-6