Adapted from a recipe from the American Heart Association

1 lb chicken breasts cut into strips

Fajita Seasoning (you can use a store-bought packet; I use the Fajita Seasoning from Penzey’s)

1 pound rigatoni or penne

Olive Oil

1 large onion, thinly sliced

1 large red pepper and 1 large yellow or orange pepper, thinly sliced

12 oz can evaporated milk

1 tsp Bottled hot sauce (we use Cholula Sweet Habenero Sauce)

Pepper

1. Marinate the Chicken in the Fajita Seasoning according to the directions
2. Cook the pasta
3. Heat olive oil in a large skillet;  add the onion and peppers until tender.  Push to one side.
4. Add the chicken to the other side of the skillet and brown on both sides.  I like to cover the skillet and let the veggies and chicken cook so the peppers soften.  Season with salt and pepper.
5. Mix the evaporated milk, the hot sauce, and the pepper together.
6. Once the chicken is done, add the chicken/veggie mixture and the milk mixture to the pasta and mix together.