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- a cutting board for meat and one for veggies
- 10″ cast iron skillet
- wooden spoon
- glass cast iron lid
2 TBSP Olive Oil
1 pound of boneless, skinless chicken breasts
3 TBSP taco or fajita seasoning
1 yellow onion, diced
2 bell peppers, diced (any color you like)
3 cloves garlic, minced
2 cups low sodium chicken broth
1/2 cup heavy cream
10 ounce canned diced tomatoes with green chiles
8 ounces (3 cups) penne pasta
1/2 tsp salt
Cut the chicken into bite sized pieces.
Season with half the taco seasoning.
Heat a 12″ skillet over medium-high heat with 1 TBSP olive oil.
When the oil is hot, carefully add the chicken in a single layer and cook, without stirring, until one side is seared and browned about 1-2 minutes.
Flip the chicken to the other size and cook until browned.
Remove the chicken to a plate and set aside.
Add the remaining olive oil to the skillet with the heat still on high.
When the oil is hot again, add the onions and peppers and the rest of the taco seasoning.
Cook, stirring often, until the chickens are slightly blackened.
Turn the heat to low and add the minced garlic.
Stir for 30 seconds, until fragrant.
Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes and pasta.
Stir to combine and bring to a boil.
Cover, reduce to medium-low and cook for 15 minutes, or until the pasta is tender and the liquid has mostly been absorbed and thickened into a sauce.
Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.