I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, March 7, 2016

Chicken-Pasta Fajita

A good comfort food.

(serves 4-6)

*3 tablespoons olive oil
*1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
*1 (1.25 ounce) package fajita seasoning mix
*2 medium yellow onions, diced
*1 green bell pepper, deseeded and chopped
*1 red bell pepper, deseeded and chopped
*4 garlic cloves, minced
*2 1/2 cups chicken stock
*1/2 cup heavy cream
*1 pint container of cherry/roma tomatoes, cut in half
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*2 cups penne pasta
*fresh grated parmesan cheese (optional)

~In a zip-lock bag, season chicken with half of taco seasoning.
~Allow to marinate for 1/2 hour.
~In another zip-lock, mix the remaining taco seasoning into the onions, red pepper and green peppers.
~Allow to marinate for 1/2 hour.
~Heat olive oil, in a large skillet over medium-high heat.
~Once oil is hot, add chicken.
~Cook until chicken is no longer pink, flipping half way through.
~Remove chicken and set aside.
~Place the veggies into the hot pan.
~Cook, stirring occasionally, until the veggies are blackened slightly.
~Turn heat to low.
~Add garlic and stir until mixed well.
~Remove veggies from skillet.
~Bring mixture back up to high.
~Add tomatoes, cream, uncooked pasta, salt & pepper to hot skillet.
~Bring mixture to a boil and then cover.
~Reduce heat to medium-low.
~Cook for 15-18 minutes or until  pasta is tender.
~Add chicken and veggies to skillet.
~Stir and cook just until heated through.
~Plate, and top with parmesan cheese if desired.

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