This one has become a family favorite!
Creamy Southwest Chicken Alfredo
Ingredients:
·
3 boneless skinless chicken breasts
·
1 Tbsp taco seasoning
·
1 Tbsp olive oil
·
1 Tbsp butter
·
1 cup heavy cream
·
½ cup shredded Mexican cheese
·
1 can mild Rotel (reserve 2 Tbsp for garnish)
·
8 oz Penne Pasta cooked
·
2 Tbsp chopped fresh cilantro (garnish)
Directions:
Pat chicken
dry with paper towel. Sprinkle with the
taco seasoning on all sides. Heat olive
oil in pan over medium heat. Add the
seasoned chicken and cook until chicken is cooked through. Remove chicken and cover with foil to keep
warm.
Add butter
to the pan chicken was cooked in. Melt
over medium heat. Slowly add cream,
whisking continually for about 2 min to incorporate all the seasoning and
browned bits left behind from cooking
chicken. Add cheese and Rotel and continue to stir until thickened and
cheese is melted.
Stir in
cooked pasta. Remove from heat and top
with chicken sliced into strips. Top
with cilantro and reserved Rotel.