This dish blends Mexican with Italian cuisine to please the masses. By cutting the ‘sauce’ with more chicken broth than cream, it lightens up what is typically a fattening meal without sacrificing flavor!
- 1 lb chicken breast, diced into bite sized pieces
- 1 tbsp olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 1 tbsp. minced garlic
- 3 tbsp. taco seasoning
- 1 tbsp. cumin powder
- 1 1/2 c. chicken broth (or as needed for sauce)
- 1 tbsp. heavy cream
- 1 tbsp. corn starch
- 1 lb fettuccine, cooked
Boil water to prepare fettuccine. Meanwhile, cook chicken in olive oil and taco seasoning/garlic. Add peppers and onion and sauté until soft. Add in chicken broth and simmer.
Right before fettuccine is done cooking, mix cream and corn starch in a separate bowl. You can add in a splash of chicken broth as needed. Stir mixture into sauce/chicken mixture. After draining pasta, toss it in the sauce mixture and serve sprinkled with crushed red pepper flakes.