Spicy Chicken Pasta with Sweet Peppers

5 steps

• Heat olive oil on medium heat in a stock pot. Add the onions and saute for about 5 minutes or until softened.
• Add the sweet peppers and Cajun seasoning and saute for another 1-2 minutes.
• Add the chicken broth, diced tomatoes, and uncooked pasta to the pot and stir. Turn the heat up to medium-high, cover, and bring to a boil. Turn the heat down and simmer for about 7 minutes, stirring occasionally.
• Chop the raw chicken breast into bite-sized pieces and add to the pot. Simmer for another 5-7 minutes to thoroughly cook the chicken and pasta. Add the Neufchatel cheese, cover, and cook for another 1 minute. Stir the mixture so that the cheese is completely melted and mixed in. Turn off the heat.
• Serve in bowls and top with minced jalapeno peppers. Enjoy!

The recipe makes 7 cups.
1 serving is 1 3/4 cup.

Tips:
You can use pre-cooked chopped or diced chicken in this recipe. Add the chicken along with the Neufchatel cheese after the pasta has cooked.

One small jalapeno pepper makes about 2 teaspoons minced.