INGREDIENTS
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Salt and pepper
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1 pound farfalle
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2 tablespoons olive oil
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1 1-oz. packet fajita seasoning
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3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
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3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
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1 1/2 cups half-and-half
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1/4 cup grated Parmesan, plus more for serving