|
|
Instructions |
|
|
|
Start by slicing boneless skinless chicken breasts into bite-sized pieces. Season generously w/1/2 packet of Fajita seasoning(about 1.5 tbs)
|
|
|
|
Next coat the bottom of a large skillet w/a thin layer of olive oil & turn the heat to high. When the oil is very hot, add the chicken in a single layer & cook until one side is seared & browned(about 1-2 mins).Then flip the chicken over & brown the other side. Rove the chicken to a plate.
|
|
|
|
Add a little more oil with the heat still on high.
When the oil is very hot again, add the sliced onions, bell peppers & remaining seasoning(about 1.5 tbs)
Cook until veggies are slightly blackened.
Turn the heat to low, add the minced garlic until fragrant & well combined(about 30 secs).
Remove the veggies to the plate w/chicken.
|
|
|
|
Next add the broth, cream, diced tomoates & uncooked past to the skillet.
You may also want to add some salt if using low-sodium broth.
Stir & combine & bring to boil. Then cover, reduce heat to medium-low, and simmer for 15 mins. until the pasta is tender & liquid is mostly absorbed.
Add the chicken & veggies back in & stir to combine until heated through(about 2 mins)
|
|
|
|
Originally Submitted
5/12/2016
|
