3 tbsp oil
2-3 chicken breasts, sliced
3 bell peppers, sliced (I used a red, a yellow and an orange)
1 onion, sliced
2 cloves garlic, sliced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp. cumin
4 cups milk
4 cups penne pasta
1-2 cups pepper jack cheese, shredded (didn't have any, so I used gouda with chili)
Heat oil in a LARGE pot over high heat (I underestimated how large and had to move to a bigger pot half way through - you need one that fits 5 liters at least). Add chicken and cook until just browned, then take the chicken out. (You may want to do this in two batches in order to cook rather than boil the chicken.)
Add bell peppers, onions and garlic, cooking until the onion is translucent.
Return chicken to pot and add spices, stirring until evenly coated.
Add milk and pasta, stirring constantly to prevent the pasta from sticking. Cook for 8-10 minutes or until the pasta is al dente.
Add cheese and mix until melted.
The original recipe had one full tablespoon of both cumin and chili, but even I felt that might be a bit much. 1 tsp of each seemed more reasonable for most people, and I just added some chili flakes to my plate when serving.
But it was really good! I liked it a lot, and it was super-easy to make. Definitely something I'll make again!
Monday, August 1, 2016
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