Ingredients
2 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
4-6 Tbsp fajita seasoning - (taco seasoning works too)
2 large yellow onion, peeled and diced
4-6 bell peppers, any variety, sliced into 1 inch long strips
10 cloves garlic, minced
4 cups reduced sodium chicken stock
1 cup heavy cream
20 oz can diced tomatoes and green chilies - (like Rotel brand)
16 oz dried penne pasta - (or other short cut pasta)
kosher salt and black pepper, to taste
Directions
1. Add 1 1/2 tablespoons olive oil to skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
2. Add remaining 1 1/2 tablespoons olive oil to skillet and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
3. Pour in chicken stock, heavy cream, diced tomatoes and chilies, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
4. After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
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