Pasta With Chicken And Peppers

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Pasta With Chicken & Peppers Recipe Card
Pasta With Chicken & Peppers Recipe Card
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This Mexican-inspired Pasta With Chicken And Peppers dish can be made in one pot and in just 1 hour. In this Tex-Mex recipe, pasta is mixed with sliced chicken breast, Mexican spices, bell peppers, green chiles, and cheese to make a creamy spicy delight.

If you want you can make this Pasta With Chicken And Peppers gluten-free, just use gluten-free pasta. If you want to make it a vegetarian meal leave out the chicken.

This is a meal all on its own with plenty of veggies and protein. Serve this Pasta With Chicken And Peppers with garlic bread.

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Mexican Pasta With Chicken and Peppers

Pasta With Chicken and Peppers

Mike Gonzalez
Pasta, chicken, veggies, and Mexican spices come together in an easy, enjoyable, and fuss-free Tex-Mex Pasta With Chicken and Peppers recipe.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine Tex-Mex
Servings 6 people
Calories 756 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb chicken breast sliced into strips
  • ½ tbsp cumin
  • ½ tbsp chili powder
  • ¼ tsp salt
  • 2 red bell peppers sliced
  • 4 oz green chiles diced
  • 8 oz pasta fettuccine
  • cup heavy cream
  • cup milk
  • 1 cup cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • ½ tbsp cumin
  • ½ tbsp chili powder
  • ¼ tsp salt

Instructions
 

  • Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add cumin, chili powder, and salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.
    2 tbsp olive oil, 1 lb chicken breast, ½ tbsp cumin, ½ tbsp chili powder, ¼ tsp salt
  • In the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet.
    2 red bell peppers, 4 oz green chiles
  • In the meantime, cook pasta according to package instructions, drain.
    8 oz pasta fettuccine
  • Add cooked and drained pasta to the skillet with the chicken and vegetables.
  • Add heavy cream and milk, bring to boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. Reduce heat to simmer.
    ⅔ cup heavy cream, ⅔ cup milk, 1 cup cheddar cheese, ½ cup mozzarella cheese
  • Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed
    ½ tbsp cumin

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