Southwest Chicken Alfredo

🧂 Ingredients

• ½ lb. Penne Pasta
• 1 lb. Chicken Breasts

  cut into 1" strips
• 1 (15 oz.) can Diced Tomatoes
• 1 cup Heavy Cream
• 1 ½ cups Cheddar Cheese

  shredded
• 1 cup Onion

  chopped
• 4 Garlic Cloves

  minced
• 1 tablespoon Honey
• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 2 tablespoon Cilantro

  chopped
• 1 ½ teaspoon Chili Powder
• ½ teaspoon Cumin
• ½ teaspoon Oregano
• 1 teaspoon Paprika
• ¼ teaspoon Black Pepper
• ½ teaspoon Salt
• ⅛ teaspoon Cayenne

Instructions

• 1 In a small bowl, mix the southwest seasoning blend together.
• 2 Add cut chicken to a large bowl and drizzle in honey and half of the seasonings.
  Toss to combine.
• 3 Bring a large pot of water to a boil and cook penne pasta according to package
  instructions for al dente. When done, drain and set aside.
• 4 Heat oil in a large skillet over medium heat. Once hot, add seasoned chicken and
  cook for a few minutes on each side until cooked through. When nice and golden,
  transfer chicken to a plate.
• 5 Add diced onion and butter to the same skillet you cooked the chicken in over
  medium heat. Cook for a few minutes until tender. Add garlic and cook another
  minute. Add diced tomatoes and the remaining seasoning and bring to a low
  simmer.
• 6 Slowly pour in heavy cream while stirring until fully incorporated. Bring to a
  nice simmer. Add chicken back to the skillet. Sprinkle in cheddar cheese and
  stir to combine. Add penne pasta to the sauce and toss to combine. Remove pasta
  from heat and let sit a few minutes.
• 7 When done, stir pasta again to fully coat in sauce and sprinkle with chopped
  cilantro. Enjoy!

Nutrition Info