Scale

For the Chicken:

2 chicken breasts (sliced)

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

For the Pasta:

200 g pasta (penne or fusilli)

For the Sauce:

1 cup heavy cream

1/2 cup chicken broth

1/2 cup shredded cheese (cheddar or Mexican blend)

1/2 teaspoon chili powder

For the Veggies:

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1 small onion (sliced)

Optional:

Fresh cilantro

Lime wedges

1. Cook pasta according to package instructions, then drain and set aside.

2. Season chicken with paprika, cumin, garlic powder, salt, and pepper.

3. Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside.

4. In the same pan, sauté bell peppers and onion until slightly tender.

5. Add chicken broth and cream, then stir.

6. Add shredded cheese and chili powder, simmer until sauce thickens.

7. Return chicken to the pan.

8. Add cooked pasta and toss everything together.

9. Garnish with cilantro and serve with lime wedges.

Adjust spice level with chili or jalapeños.

Use low-fat cream for a lighter version.

Do not overcook vegetables to keep them crisp.

Serve immediately for best flavor.

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