Yesterday evening I was tagged by my other half on Facebook in a post from Tasty showing how to make this. That translates into. You’re making this for dinner tomorrow.
I knew the eldest would eat it but wasn’t sure about the peppers so left them out. I also changed the cheese.
1 onion chopped
1 red, green and yellow pepper chopped
3 Chicken Breasts cubed
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Chilli Powder
1 Tablespoon Ground Cummin
1 Tablespoon Garlic Powder
1.4 l milk (I substituted the 40 ml with single cream)
400g Dried Penne Pasta
100g Red Leicester Chesse
1 Tablespoon Parmesan Cheese
Heat some olive oil in a large saucepan and fry the chicken until there is no pink. Remove the chicken from the pan and add the peppers and onions. Sauté for about 6 minutes until the onions are see through.Add the chicken back to the pan with the salt, pepper, chilli powder, ground cumin and garlic powder. Stir until the chicken is coated with the dry ingredients.Add the liquid and penne pasta. Give a good stir. Simmer for about 20 minutes, until the sauce has thickened and the pasta is cooked.Add the Red Leicester and Mozzarella, mix thoroughly.Serve sprinkled with the Parmesan cheese.