THE MOST AMAZING ONE POT JALAPEÑO POPPER CHICKEN PASTA



INGREDIENTS
  • 1 pound chicken breast, cut into 1 inch pieces
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 2 1/2 cups uncooked penne pasta
  • 2 cups chicken broth
  • 1/3 cup water
  • 2-3 jalapeño peppers, minced
  • 4 ounces cream cheese
  • 1/2 cup shredded Monterey Jack or Colby Jack cheese
  • 4 slices cooked bacon
  • Sliced jalapeño, for garnish
  • Freshly chopped Italian flat leaf parsley, for garnish

INSTRUCTIONS
  1. Season chicken with chili powder; set aside.
  2. In a 12” pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute.
  3. Add uncooked pasta, chicken broth, water and sliced peppers. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes.
  4. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese and shredded cheese. Stir until cheese is melted.
  5. Garnish with bacon, sliced jalapeños and fresh parsley. Enjoy!
  6. http://www.theslowroasteditalian.com/2018/06/one-pot-jalapeno-popper-chicken-pasta.html

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