Directions
- 1Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat. Add the chicken thighs and season with 2 tbsp of fajita seasoning. Cook for 8 minutes, stirring occasionally, until fully cooked through. Transfer to a bowl and set aside.
- 2Heat the remaining 1 tbsp of olive oil in the same pan. Add the bell peppers, onion, and garlic, and season with the remaining tablespoon of fajita seasoning. Cook, stirring occasionally, for 8-10 minutes until tender.
- 3Stir in the pasta, water, and heavy cream. Bring to a boil, reduce the heat to low, and simmer for 15-18 minutes, until the pasta is tender, stirring occasionally.
- 4Add the cooked chicken, Sargento Shredded Cheddar Jack cheese, and ½ cup of the Sargento Shredded Mozzarella Cheese. Stir until the cheese has fully melted.
- 5Top with the remaining 2 cups of Sargento Shredded Mozzarella Cheese, and place under the broiler on the middle rack for 2-3 minutes until the cheese has melted and browned.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 3 tbsp fajita seasoning
- 3 pieces bell peppers
- 1 piece yellow onion
- 3 cloves garlic
- 8 oz rigatoni pasta
- 4 cups water
- 0.5 cup heavy cream
- 1 cup Sargento Shredded Cheddar Jack cheese
- 2.5 cups Sargento Shredded Mozzarella cheese
Equipment
large sauté panbowlknifecutting board
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