Prep time: 15-20 minutes

Cook time: 20-25 minutes

Materials:

• 1 lb. chicken breasts cut into desired sized pieces
• 1 lb. cooked pasta of your choice (reserving 1/4 cup of cooked pasta water)
• 2 bell peppers sliced
• 1 onion sliced
• 2 garlic cloves minced
• 14.5 oz. fire roasted diced tomatoes
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1 cup Mexican blend cheese
• 1/2 tbsp. chili powder (divided)
• 1/2 tbsp. cumin (divided)
• 1/2 tsp oregano
• 1 tsp marjoram (divided)
• Salt and pepper to taste
• 2 tbsp. olive oil

Process:

1. In a bowl add in the chicken and season with salt, pepper, 1/4 tbsp. chili powder, 1/4 tbsp. cumin and 1/2 tsp marjoram.
2. In a skillet with high sides or Dutch oven add in the olive oil.
3. Keeping the heat on medium high add in the chicken. Cook 3-5 minutes per side. Depending on the thickness of the chicken cooking times will vary.
4. Remove chicken from pan and set aside.
5. Into the same pan add in the onion and cook for a few minutes until the onions start to soften.
6. Add in the peppers and cook for an additional 2-3 minutes.
7. Add in the garlic and cook until fragrant, about 90 seconds.
8. Add in the roasted tomatoes and chicken stock. Mix and then add the chicken back in.
9. Bring the mixture to a simmer and then add in the heavy cream.
10. Season with salt, pepper, oregano and the remaining chili powder, cumin and marjoram.
11. Mix well and simmer for 2-3 minutes.
12. Add in the cooked pasta and mix well.
13. Add in the cheese and once mixed in gradually pour in the reserved pasta water.
14. Plate the pasta, top with additional cheese and ENJOY!