- 3 tablespoons vegetable oil
- 3 skinless, boneless chicken breast halves, cut into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups milk
- 4 cups penne pasta
- 1 cup shredded Cheddar cheese
- 2 sliced green onions (optional)
- Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
- Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
- Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
- Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.
04/07/2018
recipepes.com
One-Pot Chicken Fajita Penne Pasta, recipe
PT15M
PT1H
5
455 calories
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