5-Ingredient Creamy Southwest Chicken Alfredo

Fixings 

• 2 boneless, skinless chicken bosoms 
• 1 Tbsp taco flavoring 
• 1 Tbsp olive oil 
• 1 Tbsp margarine 
• 1 glass overwhelming cream 
• 1/2 glass Mexican cheddar mix 
• 1 can Mild Rotel or slashed tomatoes, 2 Tbsp saved for embellish 
• 8 ounces Penne Pasta, cooked by bundle guidelines 
• Trimming: 2 tablespoons slashed crisp Cilantro Leaves 

Directions 

1. Praise the chicken dry on the two sides with a paper towel. 
2. Sprinkle with the taco flavoring on all sides. Warmth the olive oil in a cast press dish over medium warmth. 
3. Add the prepared chicken to the skillet and cook, turning once, until the point that the chicken is totally cooked through (around 5 minutes for every side). 
4. Expel chicken from the skillet, put on a plate, cover with thwart. Add the margarine to the skillet that the chicken was cooked in and dissolve over medium warmth.
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