Chicken Fajita Pasta
Ingredients:
- 2 chicken breasts, sliced thinly
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons fajita seasoning
- 1 teaspoon Slap Ya Mama seasoning (adjust to taste)
- 1/2 teaspoon black pepper
- Salt to taste
- 1 quart (4 cups) of heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 12 ounces penne pasta
Instructions:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or pan, heat the oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter, sliced onion, and sliced bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
Once the vegetables are tender, return the cooked chicken to the skillet. Sprinkle the fajita seasoning, Slap Ya Mama seasoning, black pepper, and salt over the chicken and vegetables. Stir well to coat everything evenly.
Reduce the heat to medium-low and pour in the heavy cream. Stir to combine all the ingredients.
Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly.
Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the creamy sauce.
Sprinkle the shredded mozzarella cheese over the top of the pasta. Cover the skillet and let it sit for a few minutes until the cheese melts and becomes gooey.
Once the cheese has melted, remove the skillet from the heat and serve the Chicken Fajita Pasta hot. Optionally, garnish with some chopped fresh cilantro or parsley for extra flavor.