Recipe Background
Through thick and thin, You're-Still-The-One Pasta will always be it. You can try to make the most complex pasta dishes, but you'll always come back to the simple pleasure of this bouncy blend of juicy chicken, sweet bell peppers, and zesty salsa. Sprinkled with some cheese and served with your favorite bread, You're-Still-The-One Pasta will be your choice forever!
Through thick and thin, You're-Still-The-One Pasta will always be it. You can try to make the most complex pasta dishes, but you'll always come back to the simple pleasure of this bouncy blend of juicy chicken, sweet bell peppers, and zesty salsa. Sprinkled with some cheese and served with your favorite bread, You're-Still-The-One Pasta will be your choice forever!
Ingredients
For the chicken pasta:
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 teaspoon cumin
- 2 (4-ounce) chicken breasts boneless and skinless, patted dry and sliced into strips
- 2 tablespoons canola oil
- 2 red bell peppers sliced
- 1/2 red onion finely sliced and chopped
- 3 1/2 cups low-sodium chicken broth
- 3 cups penne
- 1 cup cheddar cheese shredded
- 1/2 cup salsa mild or spicy
Optional, for serving:
- green onions to taste, sliced
- Italian seasoning to taste
- cheddar cheese to taste, shredded
- bread of your choice, to taste, sliced
- olive oil to taste
Directions
- In a small bowl, add the chili powder, the salt, the brown sugar, and the cumin and stir to combine.
- In a large bowl, add the chicken strips and evenly sprinkle them with the spice mixture. Toss to coat.
- In a large skillet over medium heat, add the canola oil.
- Add the seasoned chicken strips to the heated oil and cook until they are golden, about 2 minutes per side.
- Add the bell peppers and the onions to the chicken strips and toss to combine. Cook until the peppers just start to soften, about 3-4 minutes.
- Add the chicken broth to the chicken mixture and use a wooden spoon to loosen any of the browned bits from the bottom of the skillet.
- Increase the heat to medium-high.
- Stir the penne into the chicken mixture and bring to a simmer, Cook, covered, about 10 minutes.
- Uncover and cook the pasta mixture until the penne is al dente and the chicken strips reach an internal temperature of at least 165 degrees F, about 5 minutes.
- Transfer the skillet from the heat. Stir 1 cup of the cheese into the pasta mixture until it has melted.
- Add the salsa to the pasta mixture and stir to combine.
- Plate the pasta and evenly sprinkle with the green onions, the Italian seasoning, and the extra cheese.
- Drizzle the bread with the olive oil and serve with the pasta.
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