- 3 chicken breasts, sliced.
- 1 small red bell pepper, sliced.
- 1 small green bell pepper, sliced.
- 1 small yellow bell pepper, sliced.
- 2 small onion, sliced.
- 400 g penne pasta.
- 5 cups chicken stock.
- 1 cup pepper jack cheese, shredded.
- 3 tbsp oil.
- 1 tbsp cumin.
- 1 tbsp cumin.
- 1 tbsp garlic powder.
- 1 ½ tsp salt.
- ½ tsp black pepper.
- ½ tsp chili powder.
Directions:
1- Heat oil in a large pot over high heat. Add chicken and cook until no pink is visible, about 5-6 minutes. then take the chicken out.
2- Add the onion and bell peppers, cook until the onion is translucent, about 6 minutes.
3- Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
4- Add the chicken stock and the penne, stirring constantly to prevent any pasta from sticking. Cook for about 20 minutes until pasta is cooked and the stock has reduced to a thick sauce that coats the pasta.
5- Add the cheese and mix until melted.
- 1 ½ tsp salt.
- ½ tsp black pepper.
- ½ tsp chili powder.
Directions:
1- Heat oil in a large pot over high heat. Add chicken and cook until no pink is visible, about 5-6 minutes. then take the chicken out.
2- Add the onion and bell peppers, cook until the onion is translucent, about 6 minutes.
3- Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
4- Add the chicken stock and the penne, stirring constantly to prevent any pasta from sticking. Cook for about 20 minutes until pasta is cooked and the stock has reduced to a thick sauce that coats the pasta.
5- Add the cheese and mix until melted.