Description

One pot meals are the best for busy households for crazy weeknight dinners. This pasta and chicken dish is loaded with chicken, fresh vegetables, Ro-Tel tomatoes and a spicy cream sauce. Serve with a side salad and garlic bread, if desired.

Ingredients

• 2 T. olive oil, divided
• 1 lb. boneless, skinless chicken breasts
• 1 envelope (3 T.) taco or fajita seasoning
• 2 c. diced onion (from 1 whole onion)
• 2 c. diced bell peppers (2-3 bell peppers, any color)
• 3-4 cloves garlic, minced
• 2 c. low-sodium chicken stock/broth
• 1/2 c. heavy cream
• 10 oz. can Ro-Tel diced tomatoes and green chiles
• 8 oz. (3 c.) penne pasta, uncooked
• 1/2 t. salt

Steps

1. Cut chicken into bite-sized pieces; season with half of taco seasoning.
2. In a 12 inch skillet, heat 1 T. olive oil over high heat; when very hot, carefully add chicken in a single layer; cook without stirring until one side is seared and browned, about 1-2 minutes. Flip chicken; cook until browned. Transfer chicken to a plate; set aside.
3. Add remaining 1 T. olive oil to the skillet with heat still on high. When oil is very hot, add onions, bell peppers and remaining taco seasoning; cook, stirring occasionally, until vegetables are slightly blackened. Turn heat to low; add minced garlic; stir until fragrant and well combined, about 30 seconds; transfer vegetables to the plate with the chicken.