Fajita chicken pasta




material:

2 tablespoons olive oil
1 lbs boneless, skinless chicken breasts
A fajita seasoning (3 tablespoons)
2 cups cut onion (about 1 whole onion)
2 cups diced bell pepper (sweet pepper 2-3)
3-4 cloves garlic, minced
2 cups chicken broth
½ cup heavy cream
1 (10 ounces) tomato and green pepper
8 ounces (about 3 cups) pasta
½ tsp salt

practice:

1 chicken cut into small pieces
2, over high heat, add 1 tablespoon olive oil, half of the fajita seasoning in skillet within
3, when the oil is very hot, carefully place the chicken single, without stirring, until browned and the party being branded (about 1-2 minutes)
4, flip to the other side of the chicken and cook until browned, cooked remove the spare
5, put 1 tablespoon of olive oil added to the hot pan and when the oil is hot, add the onion, bell peppers and fajita seasoning, stirring occasionally, until vegetables are slightly blackened
6, turn the heat low, add minced garlic, saute for about 30 seconds, remove the chicken pieces and vegetables alternate
7, in the same frying pan, add broth, cream, diced tomatoes, pasta and salt, stirring combine and bring to a boil, then cover, turn small fire, cook for 15 minutes
8, until the pasta most of the broth is absorbed, add the chicken and vegetables back into the pot, stirring until evenly heated for about 2 minutes to complete

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