3 boneless chicken breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large red onion, sliced
3 cloves garlic, choppped
olive oil
1 tsp salt
1 tsp pepper
2 tbsp chili powder
1 tbs cumin
4 cups milk
1 cup chicken stock
4 cups dry penne pasta
2 cups shredded monterey jack cheese
fresh chopped parsley
Heat oil in large pot, cook chicken through, remove from pot. Add peppers, onion and garlic, cook until just tender. Add chicken back to pot with veggies, stir in spices until well combined. Add milk, chicken stock and penne, bring to boil, reduce to simmer and stir often until pasta is al dente. Stir in cheese until melted and creamy. Top with parsley.