Mexican-style pasta with chicken
Description
The dish is prepared without unnecessary complications. I always serve pasta with various sauces and gravies, but this one is my favorite. It's even hard to call it a sauce: chicken breast sautéed with onions and bell peppers, then simmered in a mixture of cream and broth. The result is truly delicious and satisfying. Most importantly, only a small amount of meat is needed for three generous servings, as all the ingredients cook together, absorbing each other's flavors, creating an incredibly tasty summer dish. I highly recommend you try it. Prepare the recipe and serve the finished dish.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Cook the pasta in slightly salted water beforehand until done. Note: it's better to use pasta made from durum wheat, as it doesn't become overcooked and has a much better taste.
- 2
Step 2
Cut the sweet pepper into small julienne strips.
- 3
Step 3
Place the peppers in a frying pan together with the onion cut into half-rings. Sauté slightly over low heat.
- 4
Step 4
Slice the chicken breast into strips and add it to the pan with the pepper and onion. Add paprika, chili powder, and garlic powder to the pan as well.
- 5
Step 5
You can also add some pepper to taste and season with salt as needed. Pour in the olive oil, mix everything, and cook over medium heat for 10–12 minutes. The chicken breast should brown on the outside, and the pepper should become tender.
- 6
Step 6
Then pour the cream and broth into the pan and simmer over low heat for about 15 minutes. I reduce the mixture well so that the sauce becomes sufficiently thick.
- 7
Step 7
Now add the cooked pasta to the sauce and mix. If desired, you can warm the pasta in the sauce for a little while, or you can immediately remove it from the heat and serve.
- 8
Step 8
Mexican-style "Penne" pasta with chicken turned out very tasty and filling. Serve with fresh herbs and cheese.