2005

Chicken Fajita Rigatoni

Source: Hometown Cooking Pleasures

8 oz rigatoni pasta
1 tbsp oil, preferably olive
2 red and/or green peppers, cut into 1/4"-thick slices
1 medium onion, sliced
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/8 tsp-1/4 tsp cayenne pepper
1 pkg (10 oz) fully cooked, carved chicken breast, about 2 cups
1 jar salsa
1/2 cup shredded Monterey Jack-Cheddar cheese blend
1 tbsp chopped fresh cilantro

Cook rigatoni according to package directions. Drain; return to pot. Mean while in nonstick skillet heat oil over medium-high heat. Add next 6 ingredients; cook, stirring occasionally, until softened, 5-6 minutes. Stir in chicken and salsa. Cook until heat through, about 3 minutes. Add chicken and pepper mixture to pasta in pot; toss to combine. Transfer to serving bowl; sprinkle with cheese and cilantro