- 3 chicken breasts, sliced into strips
- 2 Tbsp vegetable oil
- 1 tsp salt
- 1 tsp pepper
- 1 bell pepper, green or red, diced
- 1 medium onion, sliced
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 6 cups milk
- 4 cups penne pasta
- 2 cups Mexican cheese, shredded
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Cut onion and peppers and place in small bowl.
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Cut chicken into strips. Season chicken with salt and pepper.
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Heat oil in large pot over high heat.
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Add chicken and cook until no pink is visible, about 5-6 minutes. Remove chicken.
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Add bell pepper and onion. Green peppers give a more traditional taste, while red are sweeter. You can use either for this recipe. Cook until onion is translucent, about 6 minutes.
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Return the chicken to the pot and add chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
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Add the milk and penne, stirring constantly to prevent sticking.
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Cook for about 20 minutes until pasta is fully cooked and the milk has reduced to a thick sauce that coats the pasta.
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Add shredded cheese and mix until melted.