Makes 3 servings
Preparation time: 15 minutes
Cooking time: 20-to-25 minutes
9 ounces angel hair pasta
2 tablespoons olive oil, divided use
2 boneless, skinless chicken breast halves
1/4 cup finely chopped onion
2 small to medium jalapeno peppers
1 can (14 and one-half ounces) chopped tomatoes with juice
1/4 cup water
1 teaspoon finely chopped garlic
1 1/2 teaspoons chili powder
1/8 teaspoon ground cumin
1/8 teaspoon oregano
1/8 teaspoon crushed hot pepper flakes, or more to taste
1/4 cup half-and-half
1/3 cup shredded sharp Cheddar cheese, optional
Cook pasta according to package directions. Drain, rinse with very hot water mixed with 1 teaspoon of the olive oil, and drain again. Cover and keep warm until ready to serve.
Meanwhile, cut all visible fat from chicken and cut chicken into one-half-inch cubes.
Heat 1 tablespoon of the remaining olive oil in a large, nonstick skillet.
Stir in chicken and saute until no longer pink about 2 to 3 minutes. Remove chicken from pan.
Add remaining 2 teaspoons of the olive oil to skillet with chopped onion and seeded and finely chopped jalapeno peppers.
Saute vegetables over medium heat for about 2 minutes, or until onion has softened. Do not let them brown.
Stir in tomatoes with juice, pour one-fourth cup water in can to rinse can and add juice with water to pan.
Stir in garlic, chili powder, cumin, oregano and crushed hot pepper flakes; cook over medium heat about 5-6 minutes for flavors to blend.
Return chicken to pan. Heat half-and-half for 20-to-30 seconds in microwave until very warm but not boiling; stir into pan.
Cook until slightly thickened and chicken is thoroughly reheated and completely cooked. Serve at once over pasta.
Sprinkle each portion with shredded cheese, if desired.
Nutritional analysis per serving: 625 calories, 35 g protein, 77 g carbohydrate, 5 g fiber, 19 g fat, 69 mg cholesterol, 674 mg sodium.