Ingredients:400 grams of boneless chicken breasts, cut into cubes. 3 tablespoons fajita seasoning 4 table spoons olive oil1 medium diced onion2 peppers, seeded and diced5 cloves fresh garlic, minced2 ½ cups chicken broth1 can roasted tomatoes with juices200 grams penne pastaFreshly ground pepper to tasteDirections:-Heat 2 tablespoons of olive oil over high heat until oil is hot in a large pan .Add chicken and half of the seasoning, toss the chicken around until they’re all evenly coated. Let it cook undisturbed until browned on the bottom, then flip until both sides are browned. Once the chicken is cooked, move the chicken to a large bowl and set it aside.
-Add the remainder of the oil to the on over high heat. Once the oil is hot add the onions, bell peppers, and garlic, and the rest of the seasoning. Stir often until the veggies are cooked and tender. Then add them to the bowl with the chicken.
-Add broth, tomatoes will all its juices, and the dry pasta to the same pan. Bring it to a boil and then immediately reduce to a low boil. Cover and let it look until pasta is al dente (around 15 minutes).
-Once the liquid is mostly absorbed and the pasta is cooked, add chicken and veggies to the same pan. Add freshly ground pepper to taste and then stir to combine.
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