Puerto Rican Chicken Pasta

• Meat

  • 1 lb Chicken, boneless skinless

• Produce

  • 1/2 Bell pepper
  • 1 tsp Garlic
  • 1/2 tsp Garlic powder
  • 1 cup Onion
  • 1/4 tsp Oregano, dried

• Canned Goods

  • 2 tsp Adobo
  • 1/2 cup Water or chicken stock

• Condiments

  • 1/4 cup Sofrito
  • 1 can Tomato sauce

• Pasta & Grains

  • 8 oz Penne or rigatoni pasta

• Baking & Spices

  • 1/4 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Other

  • 1 packet Sazón

Found on kitchengidget.com

Description

Ingredients

• 1 tablespoon oil
• 1 lb boneless, skinless chicken, cut into bite-sized pieces
• 2 teaspoons adobo, divided
• 1/2 bell pepper (any color), sliced
• 1 cup diced onion
• 1 teaspoon minced garlic
• 1 can (8oz) tomato sauce
• 1/4 cup sofrito
• 1 packet sazón
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup water or chicken stock
• 8 oz penne or rigatoni pasta

Directions

• In a caldero or large pot, heat the oil over medium heat. Add the chicken and season with 1 teaspoon of the adobo. Brown the chicken and then remove from pan. Set aside.
• Add the bell pepper, onion and garlic. Sauté until softened, about 5 minutes.
• Stir in the tomato sauce and sofrito and bring to a simmer, about 2 minutes.
• Add the remaining 1 teaspoon of adobo, sazon, garlic powder, oregano, black pepper and water (or chicken stock). Taste and adjust seasonings as necessary. Return the chicken to the sauce. Cover and simmer on low until chicken is cooked through, about 20 minutes.
• While the sauce is simmering, boil the pasta according to the box al dente instructions and drain.
• Pour the drained pasta into the chicken and stir to combine. Serve.