A nice thick pasta dish that will stick to your ribs on a cold evening!
Provided by Rob Dickinson
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
- Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
- Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
- Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.
Nutrition Facts : Calories 525.3 calories, Carbohydrate 54.5 g, Cholesterol 68.6 mg, Fat 20.8 g, Fiber 3.8 g, Protein 31.6 g, SaturatedFat 8.8 g, Sodium 649.9 mg, Sugar 16.2 g
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