What you need:
Pasta – Any short pasta like Penne is good for this recipe.
Chicken – I have used thin slices of chicken here to match with the pasta.
Onion & Garlic – Sliced onion and minced garlic
Peppers – Add different colors to make an appealing dish to the plate.
Chicken Stock – To add flavor to the dish.
Tomato – Diced tomatoes. You can go for fresh tomatoes too.
Cream – I have used Half & half here. This is equal parts of milk and cream and is available in retail stores. If you don’t get this, milk can be substituted.
Cheese – Mexican blend or sharp cheddar is preferred.
Instructions:
Choose the right Pan
This dish is a one-pot meal that has some bulk. Also, you would be cooking pasta, chicken, and veggies in the same pan one after the other.
Choose a big enough Pan or Dutch oven.
Cook chicken ( Steak or shrimp if you want )
Cook the chicken with seasoning.
Chicken needs to be cooked until it loses the pink color, turns white, and even gets a few browned bits.
Cook veggies
Cook onion, garlic, and peppers until they turn a bit soft and lose their rawness.
Pasta
Various recipes call for water to be used. I prefer chicken stock here. It gives a wonderful flavour to the pasta when it cooks in the stock.
Add tomatoes and salt as per taste to the stock. Bring it to a boil and add the raw pasta to it.
Wait till at least three-fourth of the stock is absorbed by the cooked pasta.
Mix everything
Add back the chicken, veggies, and cream to the pasta.
Sprinkle cheese on top and the pasta is done.
