Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 3/4 cup diced white onion (about half of one medium-sized onion)
  • 1.5 pounds boneless, skinless chicken breasts (about 2 large) (sliced into 1-inch pieces)
  • 2 tablespoons taco seasoning
  • 16 ounces bowtie pasta (1 box)
  • 3 cups low sodium chicken broth
  • 1 cup half and half (or any combination of milk and cream)
  • 2 cups shredded cheddar-jack cheese
  • 2 limes
  • 2-3 Roma tomatoes (seeded and diced)
  • Fresh minced parsley for garnish (or cilantro or green onion)

Instruction

  • Heat a large, deep skillet or saute pan (4-5 quart) over medium heat. Add olive oil and when hot, add diced onions. Stir and cook until soft and translucent.
  • Coat chicken with taco seasoning and add to the skillet. Cook for about 5-6 minutes, turning once.
  • Srit in pasta, chicken broth and half and half. Bring to a boil over medium heat, reduce heat to low, cover and simmer for 12-15 minutes or until pasta is tender. (stir once about halfway through to avoid pasta sticking to the bottom of the pan).
  • Stir in shredded cheddar cheese and juice from one lime.
  • Garnish with diced tomatoes, sliced green onions and serve with lime wedges.