2 Tbsp olive oil
1 lb boneless, skinless, chicken breast
3 Tbsp taco or fajita seasoning (see my homemade taco seasoning, in Misc. recipes)
2 C onion, diced
2 C bell peppers, diced
3-4 garlic cloves, minced
2 C low-sodium chicken broth
1/2 C heavy cream
1 10 oz. can Ro-Tel Diced Tomatoes and Green Chiles
8 oz. (about 3 C) penne pasta
1/2 teaspoon salt
Cut chicken into bite-sized pieces. Season with half of taco seasoning.
In a large skillet, heat 1 Tbsp olive oil over high heat. Once the oil is very hot, add chicken in a single layer, cook without stirring, until one side is seared and browned, about 1-2 minutes.
Flip chicken to the other side and cook until browned. Remove from pan and set aside.
Add remaining 1 Tbsp of olive oil to skillet, with heat still on high. Add onions, bell peppers, and remaining taco seasoning.
Cook, stirring occasionally, until veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds.
Remove veggies to the plate with chicken.
In the same skillet, add broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine. Bring to a boil, cover, reduce heat to medium-low, and cook for 15 minutes, or until pasta is tender and liquid is mostly absorbed.
Add chicken and veggies back to skillet. Stir to combine until heated through, about 2 minutes. Pairs nicely with buttery garlic bread.