Mexican Chicken Pasta

Mexican Chicken Pasta

A simple and quick spicy chicken dish for one person.  It is easy to double the recipe and leftovers keep and reheat well if you add a little water. 

 

Ingredients

    2 tablespoons olive oil

    1 chicken breast

    2 teaspoons cumin, divided

    2 teaspoons chili powder, divided

    1/4 teaspoon salt, optional

    1 medium bell pepper, red for color, or 4 small bell peppers different colors, cleaned and sliced

    2 oz diced green chiles

    4 oz pasta (fettuccine)

    2/3 cups heavy cream Coupons

    2/3 cup milk

    1 cup cheddar cheese, shredded

    1/2 cup mozzarella cheese, shredded

Instructions

Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.

To 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.

In the meantime, cook pasta according to package instructions, drain.

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. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.