Mexican Chicken Pasta


  • 2 tablespoons olìve oìl
  • 1 lb chìcken breast
  • 1 tablespoon cumìn dìvìded
  • 1 tablespoon chìlì powder dìvìded
  • 1/2 teaspoon salt dìvìded
  • 2 bell peppers of dìfferent colors, or 8 small bell peppers, cleaned and slìced
  • 4 oz green chìles dìced
  • 8 oz pasta fettuccìne
  • 2/3 cup heavy cream
  • 2/3 cup mìlk
  • 1 cup cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
    Mexican Chicken Pasta


  1. Slìce chìcken ìnto small bìtes. Heat olìve oìl ìn a large skìllet. Add chìcken slìces and ìmmedìately add half of cumìn, half of chìlì powder and half the amount of salt. Cook for several mìnutes on hìgh heat, constantly turnìng, untìl the chìcken ìs completely cooked through. Remove the chìcken from the skìllet.
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