Ingredients
12 oz. rotini pasta
3 boneless skinless chicken breasts (about 1 1/4 lb.)
Kosher salt
2 tbsp. extra-virgin olive oil
3 medium bell peppers stemmed, seeded, and cut into 1/2" strips
1 medium red onion, halved and cut into 1/2" strips
2 (1.12-oz.) packet McCormick fajita seasoning mix
1 1/2 c. half and half
1/4 c. freshly chopped cilantro, plus more for serving
Preparation
Step 1In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.Step 2On a plate, season chicken with salt. In a large skillet over medium heat, heat oil. Add chicken and cook until golden and cooked through, 5 to 6 minutes per side. Transfer to a work surface and let rest while you cook the vegetables. Step 3Add bell pepper and red onion to skillet and cook, tossing occasionally, until tender, about 5 minutes. Turn off heat.Step 4Slice chicken into strips and return to skillet with vegetables. Sprinkle in fajita seasoning mix and toss to coat. Step 5Return skillet to medium-high and add pasta and half and half. Cook, stirring, until mixture is combined and heated through, about 2 minutes. Remove from heat and stir in cilantro. Step 6Garnish with more cilantro before serving.
Made this? Let us know how it went in the comments below!
