Ingredients
Scale
- 2 teaspoons olive oil
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1/2 red onion sliced
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 cups chicken broth
- 1 cup red salsa
- 1 cup water
- 8 ounces bite-sized pasta
- 1/2 cup queso fresco or queso panela optional but encouraged
Instructions
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Heat oil a deep 12″ skillet or dutch oven over medium-high heat. Add peppers, onion, chicken, chili powder, and salt. Stir fry for about 5 minutes, until chicken is cooked on the outside.
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Stir in salsa, chicken broth, water, and pasta, and bring to a low boil. Continue cooking according to recommended cooking time on pasta. Stir at least every two minutes, scraping the bottom of the pan, to make sure pasta cooks evenly.
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Crumble cheese over the top of individual servings. Enjoy!
Notes
The cheeses called for in this recipe are Mexican cheeses that can be found in most grocery stores. They are sold as white circles and are usually found in the dairy case near the shredded cheeses. If you can’t find them near you, try shredded Mexican blend cheese instead.
- Prep Time: 10
- Cook Time: 15