Skip to main content

Mexican Chicken Pasta




Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken breast
  • 1 tablespoon cumin divided
  • 1 tablespoon chili powder divided
  • 1/2 teaspoon salt divided
  • 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced
  • 4 oz green chiles diced
  • 8 oz pasta fettuccine
  • 2/3 cup heavy cream
  • 2/3 cup milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded


Instructions

  1. 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.
  2. 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.
  3. In the meantime, cook pasta according to package instructions, drain.
  4. Add cooked and drained pasta to the skillet with the chicken and vegetables. 
  5. 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. 
  6. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.







Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

9 Signs You�re Gluten Sensitive, And This Is Important to Know

9 Signs You're Gluten Sensitive, And This Is Important to Know #remedies The gluten is really called a quiet executioner because of the way that it can cause some constant harm all through the body. Frequently the patient isn't even mindful of the results of gluten utilization. In this manner, it is in reality better to check if your body has a gluten narrow mindedness.  1. Issues with the gastrointestinal tract  The side effects of this are for the most part connected with the digestive organs: queasiness, some swelling, stomach torment, looseness of the bowels, and even blockage. Commonly individuals partner these side effects with different illnesses and the patients are erroneously determined to have fractious inside disorder. A few investigations affirm that 10-15% of the total populace experiences IBS. Be that as it may, this sort of analysis may prompt individuals with gluten affectability who don't get appropriate treatment so the manifestations don't vanish.  2...
Post a Comment
Read more

Easy Creamy Garlic Chicken Breasts Recipe

INGREDIENTS  For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no...
Post a Comment
Read more

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fu...
Post a Comment
Read more