Ingredients:

  • 1 lb chicken breast, cut into thin strips
  • 2 large bell peppers, sliced
  • 1 medium yellow onion, sliced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 12 oz penne or fusilli pasta
  • 3/4 cup plain Greek yogurt
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded pepper jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Season the chicken strips generously with the homemade spice blend (chili powder, cumin, smoked paprika, garlic powder, salt, and cayenne).
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer; sear until mahogany-colored and cooked through (approx. 5-7 mins). Remove chicken from the pan and set aside.
  3. In the same pan, add onions and bell peppers. Sauté until the edges are charred but the vegetables still retain a snap (approx. 4-5 mins). Stir in the garlic for the last 30 seconds until fragrant.
  4. Lower the heat to medium. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits (fond).
  5. Whisk in the Greek yogurt and lime juice until the sauce is smooth and simmering gently.
  6. Fold in the shredded Pepper Jack cheese, stirring until melted and velvety.
  7. Add the cooked pasta and seared chicken back into the skillet. Toss everything together for 1-2 minutes. If the sauce is too thick, add 2-4 tbsp of reserved pasta water until it reaches a glossy consistency.
  8. Garnish with fresh cilantro and serve immediately.