No lies... I made this so long ago I'm not even sure if it was pre-Emmie or post-Emmie, but it's been a long time. I do remember that whenever I made it I sat there eating it and thinking, "Why don't I cook more often? Gosh, I miss the days when I cooked regularly!" It was just so delicious. John and I both love fajitas and love pasta so I knew it had to be a winner. And, if I'm being honest, anything with campanelle pasta peeks my interest because it's easily my favorite shape. Is that weird? I mean I know it all tastes the same, but some are just more enjoyable than others. But with that said, this is flavorful, slightly creamy, and delicious. Make it soon!
Source: Slightly adapted from Kevin and Amanda
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning
1 cup diced onion (about 1/2 onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) pasta
½ teaspoon salt
1- Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat.
2- When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
3- Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened.
4- Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
5- In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
6-Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.