While having dinner at a local restaurant, my mom and I ordered a spicy pasta dish.  It was good, but I thought that I could make it better…so I tried!

For my Pasta Santa Fe, I started with a simple cream sauce base, and then just went crazy, throwing this in and that in…I was a little bit nervous  – because it’s easy for things to get real spicy, real fast.  But,  this pasta dish turned out to be even better than I had expected!  I really wish I could make it every night, but being cream based and entirely too delicious for our waistlines, it will have to be a once in a while indulgence.


[ingredients title=”Ingredients”]

  • 16 oz pasta of your choice
  • 2-3 chicken breasts
  • 1 tbsp crushed garlic
  • 4 tbsp butter
  • 2 cups half-and-half
  • 1/2 cup gruyere cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 2 pkgs taco seasoning
  • 1 tbspn chopped parsley
  • 2 tspn cayenne pepper
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 cup corn, cooked
  • 1/2 red onion, thinly sliced


[directions title=”Directions”]

  1. In a large skillet, over medium heat combine chicken, 1 tablespoon butter, and 1 package taco seasoning.  Cook until chicken is no longer pink inside.  Remove from skillet and set aside.
  2. Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 1 tablespoon butter in the skillet.  Saute onion, and bell peppers until onions are transparent. Add corn.  Remove from skillet and set aside.
  4. In a medium saucepan, melt 2 tablespoons butter.  Add garlic.  Stir until bubbling.  Pour in half-and-half.  Stir in 1 package taco seasoning, parsley, and cayenne pepper.  Add cheese, stir until cheese is melted.  Stir in bell pepper mixture.  Add in pasta.
  5. Serve topped with chicken and shredded parmesan if desired.
  6. Enjoy!



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