Creamy Fajita Pasta

Ingredients:
2 chicken breasts, cubed
2 bell peppers (orange and red), sliced
1/2 onion, sliced
4 cloves garlic, minced
1 c. chicken broth
1 c. heavy cream
1/2 lb. thin linguini pasta
1/2 Tbsp. paprika
1/2 Tbsp. salt
1/2 Tbsp. black pepper
1/2 Tbsp. white pepper
1/2 Tbsp. cayenne pepper
1/2 Tbsp. garlic powder
2 Tbsp. oil
2 Tbsp. butter
Parsley or cilantro, if desired

Directions:
In a small bowl, mix together paprika, salt, black pepper, white pepper, cayenne pepper and garlic powder. 

Marinate chicken in 2 Tbsp. of the seasoning mixture for about 30 minutes.  Heat 1 Tbsp. oil and 1 Tbsp. butter in a cast iron skillet.  When it is very hot, throw down the chicken and let it sear, dont move it around.

Meanwhile, start boiling a pot of water to cook the pasta in later.

Flip over the chicken after a few minutes and let the other side brown.  Remove chicken, add 1 Tbsp. butter and 1 Tbsp. oil to the pan.  Add the peppers, onion and garlic to the pan.  Add the rest of the seasoning to the pan.  Let this brown for a few minutes on high heat.  Remove from the skillet.

Pour the chicken broth in the pan and let it simmer, scraping off the brown bits on the bottom of the pan.  Let this reduce for a few minutes, then add the cream.  Let this cook for a few minutes and let it thicken.  Add the pasta to the boiling water. 

Add salt and pepper to the sauce to taste.  Add the chicken, peppers and onions back to the pan.  Cook for a few minutes.  Toss in al dente pasta.  Sprinkle in some chopped parsley or cilantro if you wish.

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