Ingredients
1lbchicken breast,boneless and skinless, ½-inch diced
2tbspfajita seasoning,homemade or store bought
1tbspolive oil
1red bell pepper,seeded and thinly sliced
1green bell pepper,seeded and thinly sliced
1yellow bell pepper,seeded and thinly sliced
1medium yellow onion,peeled and thinly sliced
4cloves garlic,minced
1cuphalf and half,or cream
½cupMonterey jack cheese,shredded
2tbspcilantro,minced
8ozpasta,cooked al dente
Preparation
Combine chicken breast and fajita seasoning in a medium bowl.
Heat olive oil in a 12-inch skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
Add in the peppers and the onion. Cook for about 4 minutes or until the chicken is completely cooked and peppers and onion are slightly softened. 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.
