Ingredients

The following ingredients have 4 Servings
  • 8 ounces penne pasta (or another favorite pasta variety)
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream (or half & half)
  • 1/2 cup shredded Mexican cheese blend
  • 1 (10-15 ounce) can diced tomatoes & green chilies
  • cilantro for garnish

Instruction

  • Cook pasta until al dente and according to package directions; set aside. Meanwhile, pat chicken dry on both sides with a paper towel. Sprinkle taco seasoning over chicken on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the heated pan and cook, turning once, until chicken is completely cooked through (about 5 minutes per side). Remove chicken from skillet, place on plate, and cover with foil.
  • Add butter to the same skillet the chicken was cooking in and melt over medium heat. Slowly add in the cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for 2 minutes. Add in cheese and diced tomatoes & green chilies; stir until thickened and cheese has melted.
  • Stir in cooked pasta and reduce heat to low.
  • Remove chicken from covered plate, slice into strips or chop into small bite-sized pieces, and add on top of pasta. Garnish with cilantro!