pepper chicken and pasta

1/2 cup olive oil
1/2 onion, sliced
2 chicken breasts, sliced in thin strips
1 1/2 Tbsp garlic
1 1/2 tsp pepper (more or less)
1/2 tsp cumin (powdered)
1/2 tsp fennel (powdered)
salt to taste
a handful of fresh basil leaves, whole
a handful of thinly sliced peppers, different colors
one jalapeno, deseeded and split in half
1 cup ricotta cheese (non fat works fine)
milk (as needed)
1 cup shredded mozzarella cheese (optional)
16 ounce penne pasta, cooked

Saute onions in oil till translucent. Add chicken, garlic, pepper, cumin, fennel, half the basil and salt. Cook on medium heat till chicken is cooked. Add peppers and jalapeno. Cook till  peppers are tender yet crisp. Add ricotta cheese and milk to get saucy consistency. Bring to a gentle boil. Take it off the stove. Fold in pasta and mozzarella cheese,


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