Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 555

% Daily Value *
Total Fat 25g32%
Saturated Fat 12g59%
Cholesterol 132mg44%
Sodium 1243mg54%
Total Carbohydrate 34g12%
Dietary Fiber 3g12%
Total Sugars 11g
Protein 49g98%
Vitamin C 64mg71%
Calcium 580mg45%
Iron 3mg19%
Potassium 746mg16%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 2 tablespoons chili powder
  2. 1 tablespoon cumin
  3. 2 teaspoons salt
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon Mexican oregano
  7. 1 ½ pounds fowl breasts, cut into strips
  8. 2 tablespoons olive oil, divided
  9. 1 pink onion, peeled and reduce into ½-inch wedges
  10. 4 garlic cloves, minced
  11. 1 cup hen broth, or extra as wanted
  12. 1 cup salsa
  13. four cups milk
  14. 1 pound penne pasta
  15. 1 crimson bell pepper, reduce into ½-inch strips
  16. 1 inexperienced bell pepper, cut into ½-inch strips
  17. 1 yellow bell pepper, reduce into ½-inch strips
  18. four cups shredded Mexican 4-cheese mixture
  19. ¼ cup minced cilantro


Combine chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano in a small bowl for the seasoning blend. Season fowl with half of the seasoning; reserve remaining seasoning for later.

    Heat 1 tablespoon olive oil in a big pot over medium-excessive warmness. Add bird strips and prepare dinner till lightly browned, approximately five minutes. Transfer chook to a plate.
    Heat ultimate oil in the same pot. Add onion and garlic; cook and stir until softened, about 2 mins. Stir in 1 cup chook broth and salsa, scraping the browned bits of food off the lowest of the pan with a wooden spoon.

    Add milk and dry pasta to the pot and stir to mix. Add bird and bell peppers on pinnacle and bring to a boil. Reduce heat to a light simmer and cook, lightly stirring each 4 to 5 minutes, until pasta is cooked thru and sauce has thickened, about 20 mins. Try and preserve noodles as submerged as viable while cooking. If the consistency will become too thick, upload a bit extra fowl broth.

    Season with closing seasoning combination, to flavor. Stir in Mexican cheese and combine until melted. Sprinkle with cilantro to serve.