1 lb Boneless Skinless Chicken Breasts, cut into thin strips
1 White Onion, sliced thin
3-4 Bell Peppers, sliced thin
1 Tbsp Garlic, minced
1 Packet Fajita Seasoning
3 Cups Chicken Stock
1 14oz Can Diced Tomatoes, undrained
16 oz Penne Noodles, uncooked
1/2 Cup Heavy Cream
Shredded Cheese, for topping
Directions:
Slice the chicken, onion, and bell peppers. Mince the garlic.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3-4 minutes. Then, add ½ of the fajita seasoning packet and stir to coat. Continue to cook for another 3-4 minutes, or until cooked through. Remove the chicken from the pan and set aside.
Add a drizzle of olive oil and the butter to the same pan. Heat over medium-high heat. Add the onion and peppers. Cook for 5-6 minutes to soften the vegetables.
Add the garlic and the other ½ of the fajita seasoning packet. Stir to combine and cook for another 2-3 minutes. Remove the vegetables from the pan and set aside.
Add the chicken stock and can of tomatoes (undrained) to the same pan. Bring to a boil.
Once boiling, add the dried pasta. Stir to combine. Cover and let boil for about 8 minutes, stirring occasionally so the noodles don’t stick together.
About ¼ of the liquid should be left in the pan once the noodles are done boiling. Add the heavy cream and stir to combine.
Add the chicken, onion, and peppers back to the pan and stir to combine. Reduce the heat to medium-low, cover, and let the ingredients warm together for about 5 minutes.
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1 lb Boneless Skinless Chicken Breasts, cut into thin strips
1 White Onion, sliced thin
3-4 Bell Peppers, sliced thin
1 Tbsp Garlic, minced
1 Packet Fajita Seasoning
3 Cups Chicken Stock
1 14oz Can Diced Tomatoes, undrained
16 oz Penne Noodles, uncooked
1/2 Cup Heavy Cream
Shredded Cheese, for topping
Directions:
Slice the chicken, onion, and bell peppers. Mince the garlic.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3-4 minutes. Then, add ½ of the fajita seasoning packet and stir to coat. Continue to cook for another 3-4 minutes, or until cooked through. Remove the chicken from the pan and set aside.
Add a drizzle of olive oil and the butter to the same pan. Heat over medium-high heat. Add the onion and peppers. Cook for 5-6 minutes to soften the vegetables.
Add the garlic and the other ½ of the fajita seasoning packet. Stir to combine and cook for another 2-3 minutes. Remove the vegetables from the pan and set aside.
Add the chicken stock and can of tomatoes (undrained) to the same pan. Bring to a boil.
Once boiling, add the dried pasta. Stir to combine. Cover and let boil for about 8 minutes, stirring occasionally so the noodles don’t stick together.
About ¼ of the liquid should be left in the pan once the noodles are done boiling. Add the heavy cream and stir to combine.
Add the chicken, onion, and peppers back to the pan and stir to combine. Reduce the heat to medium-low, cover, and let the ingredients warm together for about 5 minutes.
Serve warm with shredded cheese sprinkled on top.
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