What you need,
2 boneless skinless chicken breasts cut into 1 inch pieces
1 tbsp. taco seasoning
1 tbsp. olive oil
2 cups rotini pasta (you could use whatever pasta you like!)
2 tbsp. butter
1 cup heavy cream
1 cup grated cheddar cheese
1½ cups Rotel
(If you can’t find Rotel combine a can of diced tomatoes
with a can of diced green chilies)
Cook the pasta in a large pot of salted water according to
package instructions… about 12 minutes.
Meanwhile in a large skillet heat the oil over medium high
heat. Season the chopped chicken with
the taco season and cook until well browned, about 5 minutes. Remove the
chicken from the pan place in a bowl and set aside.
Add the butter to the pan and let it melt, and then whisk in
the cream. Cook for 2 minutes until the
cream mixture bubbles and starts to thicken.
Add the rotel and cheese and cook until the cheese is melted.
Add the chicken back to the pan.
Drain the pasta and add it to the sauce. Stir to combine,
cook for a couple of minutes until the sauce is thickened up a bit.
Serve with a nice green salad on the side.
Jen of My Tiny Oven
