Description
A delightful dish featuring tender chicken, creamy sauce, and colorful bell peppers enveloping penne pasta for a vibrant meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 envelope (3 tablespoons) taco or fajita seasoning
- 2 cups diced onion (about 1 whole onion)
- 2 cups diced bell peppers (2–3 bell peppers in various colors)
- 3–4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 8 oz (about 3 cups) penne pasta
- 1/2 teaspoon salt
Instructions
- Prepare the chicken: Start by cutting the chicken into bite-sized pieces. Sprinkle half of the taco seasoning over the chicken.
- Sear the chicken: In your heated 12-inch skillet, pour in 1 tablespoon of olive oil. Once hot, add the chicken in a single layer. Cook undisturbed for about 1-2 minutes until browned before flipping. Remove and set aside.
- Sauté the veggies: In the same skillet, heat the remaining tablespoon of olive oil. Add onions and bell peppers, sprinkle in the remaining taco seasoning. Stir until slightly blackened; lower heat and add garlic. Cook for 30 seconds.
- Create the sauce: Remove the veggies and combine chicken broth, heavy cream, diced tomatoes, uncooked pasta, and salt in the skillet. Stir and bring to a boil.
- Cook the pasta: Cover the skillet, reduce heat to medium-low, and simmer for about 15 minutes until pasta is tender and liquid is absorbed.
- Combine: Return chicken and veggies to the skillet, stir until heated through, about 2 minutes.
- Serve: Enjoy with garlic bread or a salad.
Notes
Feel free to customize with jalapeños for heat or corn for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg