Empty My Fridge
PART 1: Tucker's Quiet Kitchen: Chicken Fajita Pasta
Ingredients
- Vegetable oil3 tbsp
- Chicken breast · sliced3
- Bell pepper · sliced3
- Onion · sliced1
- Salt1 tsp
- Black pepper · ground1 tsp
- Chili powder1 tbsp
- Cumin1 tbsp
- Garlic powder1 tbsp
- Milk5 cups
- Penne4 cups
- Pepper jack · shredded1 cup
Instructions
- Heat the oil in a large pot over high heat.
- Add the chicken and cook until no longer pink, 5 to 6 minutes. Remove it from the pot.
- Add the bell peppers and onion and cook until the onion is translucent, about 6 minutes.
- Return the chicken to the pot with the salt, pepper, chili powder, cumin and garlic powder. Stir until evenly coated, about 30 seconds.
- Add the milk and penne, stirring constantly so the pasta does not stick.
- Cook for about 20 minutes, until the pasta is tender and the milk has reduced to a thick sauce that coats the pasta.
- Stir in the pepper jack cheese until melted.
Summarized from Tasty's video. Watch it for the details.
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OnionMilkBell pepperChicken breastPennePepper jack
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