Books & Spoons Recipe for CREAMY MEXICAN STYLE PASTA

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
~ Cheers! 

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CREAMY MEXICAN STYLE PASTA WITH CHICKEN

• 1 lb / 500 g chicken fillets, cut into strips
• 3 Bell Peppers, cut into a bite-size pieces
• 0,5 Bushel of Spring Onion, chopped small
• 1 Red Onion, chopped small
• 1 Chinese garlic bulb, chopped small
• 1 Chili Pepper, seeded and thinly sliced
• 1 cup of Cherry Tomatoes, quartered
• 1 tsp of Italian Herbs
• ~ 4 cups / 1 Liter of Vegetable stock
• 2 cups of dry pasta
• 0,25 cups cream
• 0,25 cup Parmesan cheese, grated
• Salt + Pepper to taste
• Olive oil as needed to the pan

1. Sauté the chicken until cooked with nice, browned color to it. Season the chicken
2. Sauté the prepared vegetables in the olive oil adding the tomatoes to the pan the last. 
3. Season the veggies with salt, pepper, and Italian herbs.
4. Add hot vegetable stock so that all the veggies are covered.
5. Add the dry pasta and adjust with more vegetable stock as needed so that the ingredients are immersed.
6. Let them simmer on a medium heat until the pasta is done. Check the seasoning.
7. Add the cream and the Parmesan cheese, and after bringing the ingredient to a boil remove from the heat and let it all 'come together' for a minute or two.
8. Serve with shavings of Parmesan cheese and chopped spring onions

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