- Salt and pepper
- 1 pound farfalle
- 2 tablespoons olive oil
- 1 1-oz. packet fajita seasoning
- 3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
- 3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
- 1 1/2 cups half-and-half
- 1/4 cup grated Parmesan, plus more for serving
- calories 660
- fat 22 g
- satfat 9 g
- protein 35 g
- carbohydrate 79 g
- fiber 2 g
- cholesterol 88 mg
- sodium 1252 mg
How to Make It
In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.
In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 6 minutes, turning once, until cooked through. Remove to a plate; cover.
Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.
Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.