1cuphalf and halfor any combination of milk and cream
2cupsshredded cheddar-jack cheese
2-3Roma tomatoesseeded and diced
Fresh minced parsley for garnishor cilantro or green onion
Heat a large, deep skillet or saute pan (4-5 quart) over medium heat. Add olive oil and when hot, add diced onions. Stir and cook until soft and translucent.
Coat chicken with taco seasoning and add to the skillet. Cook for about 5-6 minutes, turning once.
Srit in pasta, chicken broth and half and half. Bring to a boil over medium heat, reduce heat to low, cover and simmer for 12-15 minutes or until pasta is tender. (stir once about halfway through to avoid pasta sticking to the bottom of the pan).
Stir in shredded cheddar cheese and juice from one lime.
Garnish with diced tomatoes, sliced green onions and serve with lime wedges.
A rotisserie chicken can be used in place of cooking the chicken to cut down on cooking time.