The picture is terrible but the recipe rocks!
This started as a copycat version of Red Robin's southwestern pasta, but as it evolved over time it has turned into a completely different recipe! Several of my friends and I make this regularly, and whoever gets to try it always loves the flavors. Just like everything else on this blog: its deceptively easy!!!
For a vegetarian version replace the chicken with 1 1/2 cups frozen spinach. It tastes great!
-2 tablespoons olive oil
-1 pound chicken breast, diced into small chunks
-1 large red onion, chopped into strips
-1 each: red, yellow and green bell peppers, julienned. OR use 1 pound bag of frozen bell pepper mix.
-1 tablespoon paprika
-1 tablespoon coriander
-1 tablespoon cumin
-1 package taco seasoning
-3 cups half and half
-1 pound tri-colored pasta
-salt to taste
-Boil water in a pot and add pasta. Cook al-dente according to package instructions.
-Heat 1 tablespoon oil in a pot and add chicken. Once it is cooked halfway, add the paprika, coriander, cumin and some salt. Once chicken is fully cooked, remove from pot and place in a bowl.
-Add 1 tablespoon oil to the pot and add onions and bell peppers. Cook until slightly blackened.
-Return chicken to pot and toss with cooked pasta.
-Heat a small saucepan and add the half and half. Stir in taco seasoning. Cook until well heated and just about to start bubbling. Toss the sauce with pasta and serve immediately.