Ingredients:

  • 1 lb (450g) Boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 1 large Yellow onion, thinly sliced
  • 3 Bell peppers (red, green, orange), sliced into strips
  • 3 cloves Garlic, minced
  • 8 oz (225g) Dry penne pasta
  • 2 cups (475ml) Low-sodium chicken broth
  • 1/2 cup (120ml) Whole milk
  • 1 can (10 oz) Diced tomatoes with green chilies (un-drained)
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 cup (100g) Shredded Monterey Jack cheese
  • 1/4 cup Fresh cilantro, chopped
  • 1 Lime, cut into wedges

Instructions:

  1. Pat the 1 lb of sliced chicken dry with paper towels. Toss the strips with half of the spice blend (chili powder, cumin, paprika, etc.) and a pinch of salt. Heat a tablespoon of oil in your large skillet over medium high heat. Add the chicken in a single layer and sear for 3 minutes until golden and slightly charred. Remove the chicken from the pan and set it aside; it doesn't need to be fully cooked yet.
  2. In the same pan, add the sliced onion and three bell peppers. Sauté for 4 minutes until the edges are softened and slightly browned. Add the minced garlic and cook for 1 minute until the aroma is fragrant and pungent.
  3. Pour in the 2 cups of chicken broth, the 10 oz can of tomatoes (with juices), and the remaining spices. Stir in the 8 oz of dry penne. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pan with a tight lid.
  4. Simmer for 12 to 15 minutes until the pasta is tender and most liquid is absorbed. Stir the pot halfway through to ensure the penne isn't sticking to the bottom. Once the pasta is al dente, stir in the 1/2 cup of milk and return the cooked chicken to the pan.
  5. Turn off the heat. Sprinkle the 1 cup of Monterey Jack cheese over the top and stir gently until the cheese is completely melted and the sauce is velvety. Finish with a generous squeeze of fresh lime juice and a handful of chopped cilantro.
  6. Serve immediately while the cheese is at its stretchiest.