2 cups shredded cheese (we used cheddar and pepperjack)
Optional: scallions and cilantro for garnish
Directions
Heat 2 tablespoons Natural Grapeseed Oil in a deep 12-inch skillet or a large saucepan over medium heat. Season chicken with Fajita Seasoning. Add chicken to the skillet and saute until golden and cooked through; 5-7 minutes. Remove chicken from skillet.
To the empty skillet, add the remaining 1 tablespoon Natural Grapeseed Oil, onion, and bell pepper. Saute for 5 minutes.
Add garlic and saute for 1 minute more.
Stir in pasta, chicken broth, and half and half. Bring to a simmer, cover and cook for about 10 minutes or until pasta is al dente. Stir often. Do not let mixture come to a rapid boil.
Once pasta is cooked, turn off heat and stir in cheese until completely melted. Season with salt if desired.
Add cooked chicken and juices back to the skillet and stir to combine.
