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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For the Mexican lovers out there. Ingredients:
8 ounces rigatoni pasta |
1 tablespoon olive oil |
2 red peppers or 2 green peppers, cut into 1/4 inch slices |
1 medium onion, sliced |
1 clove garlic, minced |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/8-1/4 teaspoon cayenne pepper |
2 cups uncooked chicken, sliced thin or cubed |
1 (11 ounce) jar salsa |
1/2 cup shredded monterey jack cheese, cheddar cheese blend |
1 tablespoon chopped fresh cilantro |
Directions:
1. Cook pasta according to directions.
2. Drain and return to pot.
3. In skillet heat oil and add next 6 ingredients; cook; stirring occasionally until softened; 5-6 minutes.
4. Stir in chicken and salsa and cook until chicken is no longer pink.
5. Add chicken and pepper mixture to pasta in pot; toss to combine.
6. Sprinkle with cheese and cilantro.
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