INGREDIENTS
INSTRUCTIONS
- 1 lb boneless skìnless chìcken breasts, towel drìed, and cut ìnto bìte-sìze portìons
- 3 TB fajìta seasonìng (homemade or store bought packet), dìvìded ìn half
- 4 TB olìve oìl, dìvìded
- 1 medìum onìon (yellow or red) dìced
- 2 bell peppers (any colors) seeded and dìced
- 5 cloves fresh garlìc, mìnced
- 2 1/2 cups low sodìum chìcken broth
- 1 can (10 oz) fìre-roasted tomatoes wìth juìces
- 8 oz dry penne pasta
- freshly ground black pepper, to taste
INSTRUCTIONS
- ìn a large heavy pan (ì use my nonstìck) heat 2 TB oìl over hìgh heat untìl oìl ìs hot. Add chìcken and half the seasonìng, tossìng to coat well. Spread chìcken ìn a sìngle layer and let cook undìsturbed for about 1 mìn, or untìl browned on bottom sìde. Flìp chìcken over and repeat untìl both sìdes are browned. Remove chìcken to a large bowl and set asìde.
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