Mixing culinary origins is a big deal in the restaurant world. Fusion dishes are all the rage. So, why not do it at home? Mexican and Italian come together for a creamy, spicy pasta dish that won’t disappoint your taste buds.
Makes 8 servings/416 calories per serving
SOFTWARE
· 2 T. olive oil
· 12 oz. skinless boneless chicken breasts, cut into strips, then cut in half
· Salt and pepper to taste
· 1 small yellow onion, sliced thin
· 1 red bell pepper, cut into strips
· 1 yellow bell pepper, cut into strips
· 1 T. garlic, minced
· ½ t. chipotle chile powder
· 1 t. hot paprika
· ½ t. oregano, dried
· 1 t. garam marsala
· ½ t. cumin, ground
· 1 c. tomato puree
· 1 c. heavy cream
· 16 oz. penne, cooked according to package instructions
· Grated parmesan for topping
METHOD
1. Heat olive oil in large skillet over medium heat.
2. Add the chicken and season with salt and pepper.
3. Turn frequently and cook for about 5-7 minutes. Remove to a plate, but keep the skillet on the heat.
4. Add the onion and peppers to the hot skillet, cooking and stirring for about 10 minutes.
5. Add the garlic and cook for another minute.
6. Add the spices, stirring to coat the vegetables. Add the chicken and stir it in as well.
7. Pour in the tomato puree and cook for another 3 minutes.
8. Turn off the heat, but leave the pan on the burner. Add the cream, stirring to combine.
9. Once the cream is incorporated, add the cooked pasta, folding gently to coat the noodles with the sauce and spices.
10. Serve warm in a bowl with the grated parmesan.
11. Enjoy.
VARIANTS
But I wanted steak fajitas. No problem. Just cook the steak strips to the desired doneness and replace the chicken. Or why not both if you want to be that daring? The pasta will also work as a cold dish, but I have never been a fan of cold pasta. You do you though.
