Fajita-style chicken and cheese farfalle

Name: Fajita-style chicken and cheese farfalle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 454 g farfalle; 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; Olive oil; 450 g chicken breast, diced; 2 1/2 tablespoons (37.5 ml) smoked paprika; 2 teaspoons (10 ml) cumin; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) chili powder; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup (250 ml) milk; 2 1/2 cups (300 g) grated Monterey Jack cheese; 10 fresh chives sprigs, finely chopped; Salt and pepper from the mill

Preparation 25 min
Cooking 20 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

454 g farfalle
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
Olive oil
450 g chicken breast, diced
2 1/2 tablespoons (37.5 ml) smoked paprika
2 teaspoons (10 ml) cumin
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) chili powder
1 red bell pepper, diced
1 green bell pepper, diced
1 cup (250 ml) milk
2 1/2 cups (300 g) 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. Set a ladle of the cooking water aside, then 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. Add a splash of the reserved cooking water if the sauce is too thick. Garnish with chives when serving.