Ingredients:
- Chicken Breast
- Any short cut pasta noddles
- Diced tomatoes
- Heavy cream
- Cheddar cheese
- Onion
- Garlic cloves
- Honey
- Cilantro
- Olive oil
- Butter
- Chili powder
- Cumin
- Oregano
- Paprika
- Black pepper
- Salt
- Cayenne
Cooking Directions:
- In a small bowl, mix the southwest seasoning bled together
- Add cut chicken to a large bowl and drizzle in honey and half of the seasonings, toss to combine
- Bring a large pot of water to a boil and cook penne according to packing instructions, when done drain and set aside
- Heat oil in a large skillet over medium heat, once hot add seasoned chicken and cook for a few mins on each side until cooked through. Once nice and golden transfer to a plate.
- Add diced onion and butter to the same skillet you cooked the chicken in over medium heat, cook for a few mins until tender. Add garlic and cook for another minute. Add diced tomatoes and the remaining seasoning and bring to a low boil.
- Slowly pour in heavy cream while stirring until fully incorporated. Bring to a simmer, add chicken back into the skillet, sprinkle in cheddar cheese and stir to combine. Add pasta to the sauce and toss to combine. Remove pasta from heat and let sit for a few mins.
- Once finished, stir pasta again to fully coat in sauce and sprinkle with chopped cilantro, then enjoy!
Recipe Courtesy of: https://amandacooksandstyles.com/southwest-chicken-alfredo/