Cooking Instructions
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Step 1
Get out a large skillet with deep sides and heat the
Olive Oil (1 dash)
in it over medium high heat. Brown the
Boneless, Skinless Chicken Breasts (455 g)
in it until it is cooked through.
Step 2
Add the
Red Bell Pepper (1)
,
Green Bell Pepper (1)
, and
Onion (1)
. Let them become soft and fragrant for another 2 minutes or so.
Step 3
While that all cooks, season everything with 1 teaspoon of the
McCormick® Taco Seasoning Mix (3 g)
,
McCormick® Garlic Powder (2 g)
,
Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
.
Step 4
Pour in the juice from the
Lime (1)
as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
Step 5
Add the
Butter (90 g)
and
All-Purpose Flour (45 g)
to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
Step 6
Slowly pour in the
Milk (720 mL)
while you keep whisking, then add the remaining
McCormick® Taco Seasoning Mix (1 g)
and
Dijon Mustard (5 g)
. Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
Step 7
In the meantime, get a pot of water on and bring it to a boil for the
Medium Pasta Shells (455 g)
. Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.
Step 8
Whisk in the
Cheddar Cheese (170 g)
and
Smoked Gouda (115 g)
until it is a smooth, gorgeous and cheesy sauce.
Step 9
Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!
