Ingredients
2
cups thinly sliced red and green bell peppers
1
small white onion, chopped
2
cups uncooked penne pasta (6 oz)
1
lb shredded cooked chicken breast
1
package (1 oz) Old El Paso™ taco seasoning mix
1
cup whipping cream
1
cup shredded Colby-Monterey jack cheese blend (4 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 10- to 12-inch skillet with cooking spray; heat over medium heat. Add 2 cups thinly sliced red and green bell peppers and 1 small white onion, chopped, to skillet; cook and stir about 10 minutes or until tender.
Meanwhile, cook 2 cups uncooked penne pasta as directed on package until al dente. Drain.
In large bowl, toss together cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream until combined. Pour into baking dish.
Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.
Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
