I have to admit that I fell in love with the flavors on this dish, and with the ease of making it. It all comes together in a large frying pan, paella pan, or something similar. Gotta enjoy the great one-dish meals that make the cleanup time a breeze.
The hotness from the chili pepper is softened with the cream at the end leaving just a pleasant heat. I loved the different colors from the Bell peppers, but of course, you can use just one color of them if you'd rather do that.
This dish can easily be served as a vegetarian dish, just leave out the chicken. Or fry and serve the chicken on the side for those who want to eat the meat. Also, Parmesan-coated chicken strips on the side is a great alternative.
With the prep for the meal, you can cut the vegetables ready to go ahead of time, and then there is just bringing it all together before serving, in about 30 minutes.
There are tons of different kinds of pasta out there that you can use in the dish. For the younger eaters, the smaller sized might be the most convenient.
You can make a twist to the recipe by adding a teaspoon of shredded ginger with the veggies, using coconut cream instead of the regular one, and serving the meal with a squeeze of lime juice.
I am really excited to share this recipe with you and I hope you love this dish as much as I do
'Till next time
CREAMY MEXICAN STYLE PASTA WITH CHICKEN