Description
A comforting and vibrant dish featuring tender chicken, smoky peppers, and a silky cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 1 lb chicken breast, diced
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp taco seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the pasta according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the sliced bell peppers, onion, and garlic; sauté until the vegetables are tender.
- Sprinkle in the taco seasoning and stir to combine.
- Add the heavy cream and shredded cheese; stir until the cheese is melted and the sauce is creamy.
- Toss in the cooked pasta and mix until well combined.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve.
Notes
For a lighter option, consider using half-and-half or full-fat coconut milk. Adjust the taco seasoning to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg