Ingredients:

  • 565g Chicken Breasts
  • 1 tbsp avocado oil
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 White Onion
  • 115g Neufchâtel Cheese
  • 600ml Chicken Broth
  • 225g Dry Penne
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Slice your onion and peppers into thin, uniform strips.
  2. Toss the chicken strips with the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and cayenne until every piece is fully coated in spice.
  3. Heat avocado oil in your large skillet over medium high heat. Add chicken and cook for 5-6 minutes until golden and charred on the edges. Remove to a plate.
  4. In the same pan, add the onions and peppers. Cook for 4 minutes until they are soft but still have a slight bite.
  5. Pour in the chicken broth, using a wooden spoon to scrape up all the brown bits (the fond) from the bottom.
  6. Stir in the dry penne. Bring to a boil, then reduce heat to medium low. Cover and simmer for 12-15 minutes until the pasta is al dente and most liquid is absorbed.
  7. Stir in the softened Neufchâtel cheese. Stir constantly for 2 minutes until the sauce is completely smooth and velvety.
  8. Add the cooked chicken back into the pan. Stir in the fresh lime juice and chopped cilantro.
  9. Turn off the heat and let it sit for 3 minutes until the sauce thickens and clings to the pasta.
  10. Plate immediately while the sauce is at its creamiest peak.