Dip your toes into a bit of the southwest with this dish that is bursting with veggies and flavor! It’s so tasty, you won’t even believe it’s healthy too!
Ingredients:
- 1 tbsp olive oil (the decent shit)
- 2 tbsp butter
- 3 chicken breasts or thighs, raw and sliced
- 1 red bell pepper, deseeded and thinly sliced
- 1 yellow bell pepper, deseeded and thinly sliced
- 1 green bell pepper, deseeded and thinly sliced
- 1 yellow onion, diced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- S&P
- 5 cups 2% milk
- 1 box of uncooked pasta (rotini, fusilli, penne, or shells all work well here!)
- 3/4 cup pepper jack cheese, shredded
- 1/4 cup gruyere cheese, shredded
- Diced scallions (optional, for garnish)
Steps:
- Place a large pot over medium high heat and heat the olive oil / melt the butter
- Season the chicken slices with salt and pepper and a dash of chili powder
- Add the chicken slices into the pot and cook until ‘done’ i.e. no pink (about 5 minutes)
- Remove the chicken from the pot and place on a plate
- Add the bell peppers and onion into the pot and cook until soft, about 6 minutes
- Add the chicken back to the pot along with any juices and all of seasonings (including S&P) and stir until all ingredients are coated in the seasoning
- Pour in the milk and add the pasta into the pot, stirring to ensure nothing sticks to the bottom of the pot and the pasta is well covered
- Cover the pot and cook for about 20 minutes – monitor this closely so it doesn’t boil over, and constantly mix it every few minutes to ensure nothing sticks to the pot bottom!
- Once the pasta is fully cooked, remove from heat and uncover
- Mix in the cheese and stir until it melts into the sauce, about 1-2 minutes
- Serve with diced scallions on top, and enjoy!
Honey Badger's Kitchen 