Mexican Chicken Pasta

Ingredients:

2 tablespoons olive oil

1 lb chicken breast

1 tablespoon cumin divided

1 tablespoon chili powder divided

½ teaspoon salt divided

2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced

4 oz green chiles diced

8 oz pasta fettuccine

⅔ cup heavy cream

⅔ cup milk

1 cup cheddar cheese shredded

½ cup mozzarella cheese shredded

Instructions:

Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt.

Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.

To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet.

In the meantime, cook pasta according to package instructions, drain.

Add cooked and drained pasta to the skillet with the chicken and vegetables.

Add heavy cream and milk, bring to boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. Reduce heat to simmer.

Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.

Notes:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only.

The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

How can I make this Mexican Chicken Pasta recipe healthier?

To make this recipe healthier, you can make a few substitutions. Replace the heavy cream with a lighter option like half-and-half or even Greek yogurt.

You can also use whole grain or whole wheat pasta for added fiber and nutrients.

Additionally, you can add more vegetables like zucchini, spinach, or cherry tomatoes to increase the overall nutritional value of the dish.

Can I cook the chicken and vegetables together in the Mexican Chicken Pasta recipe?

While it’s possible to cook the chicken and vegetables together, the original recipe suggests cooking the chicken first and then removing it from the skillet to avoid overcooking.

By cooking them separately, you can better control the doneness of the chicken and the tenderness of the vegetables.

If you prefer to cook them together, keep an eye on their cooking progress to avoid overcooking either component.

How can I adjust the spice level of this Mexican Chicken Pasta recipe?

To adjust the spice level of this recipe, you can modify the amount of chili powder and green chiles used.

For a spicier dish, add more chili powder or use spicier green chiles, like jalapeños or serranos.

For a milder dish, reduce the amount of chili powder or use mild green chiles, like Anaheim or poblano peppers.

How can I prevent the pasta from sticking together after cooking and draining?

To prevent the pasta from sticking together after cooking and draining, you can toss it with a small amount of olive oil or butter.

Additionally, you can time your pasta cooking to finish just before you need to add it to the skillet, so the pasta doesn’t sit for too long after being drained.

Is it necessary to use both cheddar and mozzarella cheese in this recipe?

Using a combination of cheddar and mozzarella cheese in the recipe provides a balance of sharpness from the cheddar and creaminess from the mozzarella.

However, you can use just one type of cheese or substitute with other cheeses, like Monterey Jack or pepper jack, to suit your taste preferences.