You're-Still-The-One Pasta
Published: Friday, February 13, 2026
2 tsp. chili powder
1 tsp. salt
1 tsp. brown sugar
¼ tsp. cumin
2 (4 oz.) chicken breasts, boneless and skinless, patted dry and sliced into strips
2 Tbsp. canola oil
2 red bell peppers, sliced
½ red onion, finely sliced and chopped
3½ c. low-sodium chicken broth
3 c. penne pasta
1 c. Cheddar cheese, shredded
½ c. salsa, mild or spicy
In a small bowl, mix the chili powder, salt, brown sugar and cumin and stir to combine. In a large bowl, add the chicken strips and evenly sprinkle them with the spice mixture. Toss to coat.
In a large skillet over medium heat, add the canola oil. Add the seasoned chicken strips and cook until they are golden, about 2 minutes per side. Add the bell peppers and onions and toss to combine. Cook until the peppers just start to soften, about 3-4 minutes. Add the chicken broth. Using a wooden spoon, loosen any of the browned bits from the bottom of the skillet.
Increase heat to medium-high and stir in the pasta and bring to a simmer. Cook, covered, about 10 minutes. Uncover and cook until the pasta is al dente and the chicken strips reach an internal temperature of at least 165°, about 5 minutes.
Remove from heat and stir in 1 cup of the cheese until it has melted. Add the salsa, stirring to combine. —4 servings.
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