# What You'll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1/2 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 medium red onion, thinly sliced
16 - 2 cloves garlic, minced
→ Pasta & Sauce
17 - 10 oz penne or rotini pasta
18 - 1 2/3 cups chicken broth
19 - 1/2 cup heavy cream
20 - 1 cup shredded cheddar cheese
21 - 1/2 cup shredded mozzarella cheese
→ Garnishes
22 - Fresh cilantro, chopped
23 - Lime wedges
24 - Sliced jalapeños
# How-To:
01 - Combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Toss to coat thoroughly and let marinate for 10 minutes.
02 - Bring salted water to boil and cook pasta according to package directions until al dente. Drain well and set aside.
03 - Heat large deep skillet over medium-high heat. Add marinated chicken and cook for 4-5 minutes until browned on all sides and cooked through. Transfer to plate and reserve.
04 - Add splash of olive oil to skillet if needed. Sauté bell peppers and onion for 4-5 minutes until softened and edges begin to caramelize. Add minced garlic and cook 1 minute more until fragrant.
05 - Return chicken to skillet with vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir to combine and bring to gentle simmer.
06 - Reduce heat to low. Add cheddar and mozzarella cheeses, stirring constantly until melted and sauce becomes creamy and coats pasta evenly.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped cilantro, lime wedges, and sliced jalapeños.
