Serves: 4 This is all the things you love about fajitas transformed into the creamiest and tastiest pasta.
INGREDIENTS:
1 lb chicken, cut into cubes
Salt and pepper, to taste
1 tbsp neutral oil, such as avocado
1 green bell pepper, thinly sliced
½ red onion, thinly sliced
2 tsp minced garlic
2 cups half and half
4 oz cream cheese
⅓ cup Rizo Bros grated cotija, plus more for serving
1 tsp taco seasoning
1 lb pasta
Cilantro, for garnish
PREPARATION:
Heat a large, deep skillet over medium high heat. Add the chicken and a pinch of salt and pepper. Cook for about 5-7 minutes or until the chicken is cooked through. Remove from the pan.
Add the oil to the pan followed by the bell pepper and onion. Saute for about 2-3 minutes and add the garlic. Cook for another minute.
Pour in the half and half and the cream cheese. Bring to a simmer and whisk in the cotija, taco seasoning. Let simmer to thicken for about 2-3 minutes. Taste and add more salt if desired.
Cook the pasta to al dente according to package directions. Save about ¼ – ½ cup of the pasta water before draining.
Add the drained pasta to the skillet with the sauce and about ¼ cup pasta water. Cook for about 2 minutes until the sauce has thickened. If you want a thinner sauce, add more pasta water.
Garnish with more cotija and cilantro. Serve immediately.
