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Ingredients
- 3 tbsp olive oil
- 4 boneless skinless chicken breasts
- 1 red bell pepper sliced
- 2 green bell peppers sliced
- 1 onion sliced
- 1 packet taco seasoning
- 3 cups whole milk
- 2 cups heavy whipping cream
- 4 cups bowtie pasta
- 1 cup cheddar cheese shredded
Ingredients
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Instructions
- In a large stock pot heat up oil and cook chicken until no longer pink. (I go ahead and cut my chicken into cubes before cooking so it takes less time)
- Remove chicken from pot when cooked through and set aside.
- Add all bell peppers and onions to pot and using the oil left in the pot sauté veggies until onions are translucent.
- Add chicken bac to the pot along with the taco seasoning and mix well until everything is evenly coated.
- Add the milk, heavy whipping cream and uncooked bow tie pasta to the pot and stir well to prevent any sticking. Heat to a boil and then reduce heat to a simmer.
- Cook for about 10 minutes or until the pasta is completely done, keep stirring to prevent sticking.
- Add shredded cheese and mix in until melted.
- Enjoy!
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