Apr 17, 2010

"mexican" chicken pasta

So this week I made something called Mexican chicken pasta. Mexican? not really. good? yes!
Sadly, I don't have any decent pictures for this recipe so you'll just have to imagine what it looks like.
here we gooooo!

adapted from pioneer woman
1 lb pasta
3 chicken breasts, cut into cubes
1-2 bell peppers
1 onion, sliced
3-4 cloves of garlic, minced
2-3 tomatoes
1 cup cream
2 cups chicken broth
2-3 Tbsp taco seasonings
1 Tbsp chili powder
olive oil
salt and pepper

Cook the pasta in a pot of boiling water and when it is done, set aside. In a bowl, coat the chicken with 1-2 Tbsp taco seasoning and 1/2 Tbsp chili powder. (This is the only Mexican part of this dish. Taco seasoning.) In a big skillet heat a bit of olive oil to cook the chicken in. Dump the chicken into the skillet and cook until it is done. You might want to cut a few pieces in half to see if it's cooked through. After it's done, set the chicken aside. In the same skillet, add the onion, bell pepper, and garlic. Season with the rest of the seasonings and cook on high heat until the onions are soft. Add the tomatoes and cook for another minute and set aside. With the pan still on high heat, deglaze the pan with chicken broth. If you're using a non-stick pan, this step isn't necessary, just pour the broth in. After the chicken broth is hot, add the heavy cream. Now this is where I messed up because I was too impatient. Let the broth and cream cook for a while and thicken. I didn't let it cook long enough and I ended up with a soupy sauce. Please forgive me for my stupidity. After the sauce has thickened, season with salt and pepper and add the chicken, veggies, and pasta. Cook together for a few minutes until they are all warm. Eat up! yumyumyum!

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