Recipe Station

Instead of throwing everything in a skillet and mixing it together there is a process that you need to follow and a special technique.

It's important to not cook the chicken all the way when you first throw it in the skillet. If you over-cook your protein then it will come out dry.

Instructions To Follow:

1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning.
3. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
4. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
5. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

What we like about this recipe is that you cook everything together. You only need one pan, which means easier cleanup, plus you don't have to worry about watching several pots and pans at once. After all, with everyone’s hectic schedules today, a quick and easy dinner is sometimes the only option.

Article & Photo Source: Kevin & Amanda