Fajita-style chicken and cheese farfalle

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 454 g farfalle by Stefano Faita (GO GO LOCAL PRODUCTS)
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • 450 g chicken breast, diced
  • 2 1/2 tablespoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup milk
  • 300 g (2 1/2 cups) grated Monterey Jack cheese
  • 10 fresh chives sprigs, finely chopped
  • Salt and pepper from the mill

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Preparation

  • In a large pot of boiling salted water, cook the pasta al dente according to the package instructions. Pour into a colander, drain, drizzle with a thin stream of olive oil and mix. Set aside.
  • In a large pot heated over medium heat, add the onion and garlic, then drizzle with a good stream of olive oil. Cook for 3 to 4 minutes, stirring.
  • Add the chicken and spices, drizzle with a stream of olive oil, then season generously with salt and pepper. Cook for 5 to 6 minutes, stirring.
  • Add the bell peppers and mix. Cook for 3 to 4 minutes until the peppers are cooked but still crunchy.
  • Add the milk and cheese and continue cooking for 3 to 4 minutes to melt everything. Season generously with salt and pepper.
  • Add the reserved pasta to the pot and mix gently to coat thoroughly with the creamy sauce. Garnish with chives when serving.