1 pound boneless, skinless chicken breast
2 Tablespoons Pompeian Rich Taste Olive Oil, divided
Kosher salt and black pepper
3 bell peppers, any color, seeded and sliced
1 yellow onion, quartered and thinly sliced
2 Tablespoons minced garlic
1 (1 oz.) packet fajita seasoning
8 ounces penne pasta
2 cups whole milk
1 cup shredded pepper jack cheese
2 Tablespoons Pompeian Rich Taste Olive Oil
- Slice chicken into 2–3-inch long slices about ¼-inch thick; season with salt and pepper.
- Heat 1 Tablespoon Pompeian Rich Taste Olive Oil in a large pot or Dutch oven over medium. Add chicken and cook, stirring occasionally, until just barely cooked through, 3–5 minutes. Transfer chicken and any drippings to a plate.
- Heat remaining 1 Tablespoon Pompeian Rich Taste Olive Oil to now-empty pot over medium-high. Add peppers and onion, season with salt and pepper, and cook until starting to soften, about 5 minutes. Stir in garlic and fajita seasoning; cook 1 minute. Stir in pasta, milk and 2 cups water.
- Bring to a simmer, then reduce heat to low and partially cover, simmer, stirring occasionally, until pasta is al dente and has absorbed most of the liquid, 10–15 minutes. Stir in the cooked chicken and any juices.
- To finish the sauce, stir in cheese by handful until smooth. Stir in Pompeian Rich Taste Olive Oil and season with salt and pepper to taste.
Simmering: make sure the pasta, milk and water are cooking at a low-simmer over low heat. Avoid the temptation to increase the temperature to quicken the cooking process, high heat will cause the mixture to boil which will break the milk (aka curdle the milk). If this does happen, it’s totally safe to eat but it won’t be as creamy and will not look as appealing.