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Baja Chicken and Pepper “Pasta”

by Livestrong_Recipes  |  Mar 17, 2015

Baja Chicken and Pepper “Pasta”
  1. PREP
  2. 25 m
  • COOK
  • 20 m
  • TOTAL
  • 45 m

Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 4

  • 1 tbsp extra-virgin olive oil
  • 12 oz Boneless Skinless Chicken Breast
  • 2 Red Bell Pepper (large)
  • 1 onion
  • 1 Jalapeno Pepper
  • 1/4 cup Broth, Low Sodium, Chicken
  • 2 tbsp 100% Lime Juice
  • 1 garlic clove
  • 1/4 tsp sea salt
  • 1/2 cup Pecorino Romano Cheese
  • 1/3 cup Milk Evaporated Filled
  • 1/4 cup fresh cilantro

DIRECTIONS

1 Heat the oil in a large deep (PFOA-free) nonstick skillet or Dutch oven over medium heat. Add the chicken, bell peppers, onion, and jalapeño and cook, stirring occasionally, until the chicken is done, about 10 minutes.
2 Slice the chicken breast lengthwise into thin fettuccine-like strips. Next, slice the peppers into thin fettuccine-like strips.
3 Add the broth, lime juice, garlic, and salt and cook, stirring occasionally, until the bell peppers are well softened, about 7 to 8 minutes.
4 Stir in the cheese and evaporated milk and cook while tossing until fully heated through, about 2 minutes.
5 Sprinkle with the cilantro and desired amount of lime zest.