~1-1.5lb. chicken tenderloins, cut into 1" chunks
1 yellow pepper, diced
1 bell pepper, diced
1/2 yellow onion, diced
1/2 jar roasted red peppers, drained and diced
8 oz. angel hair pasta
1 can cream of mushroom and chicken soup
1/2 of the above soup can filled with milk
8 oz. package sliced mushrooms
red pepper flakes
~2 cups shredded colby jack cheese
Drizzle some EVOO into a medium sized skillet over medium heat. Pan sear the chicken chunks with heavy amounts of all the seasoning listed. (The dish can turn out really bland if you do not season enough.) Cook just until the chicken is slightly browned. Maybe about 10 minutes, turning to brown all sides. Remove from skillet to a plate.
Put all the vegetables into the same skillet and sweat on medium-low heat until softened. Add the mushrooms and brown for about 5 additional minutes. Add more spices if you want. I think I added a small shake of garlic powder on the veggies.
While the vegetables are softening, boil the pasta according to package directions until al dente. (I used angel hair pasta, but you could use spaghetti noodles or something different if you want.) Drain the pasta and douse briefly with cold water.
Lightly spray a large casserole dish and add the chicken, pasta, cream of mushroom and chicken soup, and 1/2 soup can full of milk. Gently combine this. Then add the vegetables and combine. When you have it mixed fairly well, sprinkle the shredded cheese on top. Bake uncovered at 350 for about 35 minutes. Allow it to stand 10 minutes or so before serving.
Time: 1+ hour
Notes: NOM NOM NOM! Lots of leftovers to enjoy!! This would also be a great dish to bring to a potluck. Enjoy!