Creamy Chicken Fajita Pasta

Name: Creamy Chicken Fajita Pasta
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound boneless skinless chicken breasts (diced ½-inch ); 2 tablespoons fajita seasoning (homemade or store bought); 1 tablespoon olive oil; 1 red bell pepper (thinly sliced); 1 g reen bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 medium yellow onion (thinly sliced); 4 cloves garlic (minced); 1 cup half and half (or light cream); ½ cup shredded Monterey jack cheese; 2 tablespoons chopped fresh cilantro; 8 ounces pasta (cooked al dente)

Chicken tossed in homemade fajita seasoning, cooked with bell peppers, pasta and mixed in a creamy sauce.

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Bahan-bahan

4 porsi

1 pound boneless skinless chicken breasts (diced ½-inch )
2 tablespoons fajita seasoning (homemade or store bought)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
1 g reen bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 medium yellow onion (thinly sliced)
4 cloves garlic (minced)
1 cup half and half (or light cream)
½ cup shredded Monterey jack cheese
2 tablespoons chopped fresh cilantro
8 ounces pasta (cooked al dente)

Langkah-langkah

Combine chicken breast and fajita seasoning in a medium bowl.
Heat olive oil in a 12" skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant.
Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.
Add cilantro and cooked pasta and stir to combine.
If not thick and creamy continue to cook until it reaches desired consistency.