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Chicken Taco Alfredo
Serves 6 |
Italian and Tex-Mex in one dish!
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Ingredients:
| 1 package bowtie pasta, 16 oz. |
| 2 boneless, skinless chicken breasts |
| 1 packet taco seasoning, 1 oz. |
| 2 tablespoons butter, halved |
| 1 cup heavy cream |
| 1 can diced tomatoes and green chilies, 10 oz. |
| 3/4 cup shredded Mexican cheese |
| Chopped fresh cilantro, for garnish |
Directions:
- Cook the pasta according to the package directions. Drain water and set aside.
- Place the chicken breasts into a mixing bowl. Sprinkle the taco seasoning over top and coat.
- Place 1 tablespoon of butter in a pan and melt over medium heat.
- Add the chicken to the pan. Cook for 5-6 minutes per side, until chicken is fully cooked.
- Transfer the chicken to a plate. Cover to keep it hot.
- With the burner still on medium, add the remaining butter to the same pan. Once the butter is melted, pour in the heavy cream. Whisk for 2 minutes.
- Add shredded cheese and diced tomatoes and green chilies shredded to the pan. Cook and stir until the cheese is melted.
- Stir in the pasta and reduce heat to low.
- Slice the chicken into strips. Add the chicken to the pan. Stir to coat.
- Transfer to serving plates. Sprinkle the cilantro over top and enjoy!
| Main Ingredient: | Chicken Breast, Pasta |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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