15m
PREP TIME
25m
COOK TIME
12
INGREDIENTS
Servings: 8
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup Stubb’s® Chicken Marinade
- 3 tablespoon Stubb’s® Bar-B-Q Spice Rub,divided
- 2 tablespoon olive oil, divided
- 2 cup chopped onions
- 2 cup chopped bell peppers
- 3 to 4 cloves garlic, minced
- 2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 can (10 ounces) diced tomatoes and green chilies
- 8 ounce (2 cups) uncooked penne pasta
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 Place chicken in a large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 2 to 5 hours or longer for more flavor. Remove chicken from marinade. Discard any remaining marinade. Season chicken with half of the rub.
- 2 Heat 1 tablespoon of the oil in a large skillet on high heat. Carefully add seasoned chicken; cook until browned on both sides, about 1 to 2 minutes per side. Remove chicken from skillet. Set aside.
- 3 Heat remaining 1 tablespoon oil in same skillet. Add onions, bell peppers and remaining rub; cook and stir until vegetables are slightly blackened. Reduce heat to low. Add garlic; cook and stir 30 seconds or until fragrant. Remove vegetables from skillet. Set aside.
- 4 Stir remaining ingredients into skillet. Bring to boil. Reduce heat to medium-low; cover and cook 15 minutes or until pasta is tender and liquid is mostly absorbed. Return chicken and vegetables to skillet. Stir 2 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
