Southwest Chicken Pasta
Southwest chicken pasta: penne tossed with taco-seasoned chicken, black beans, corn and tomatoes with green chilies in a creamy cheddar sauce, made in one skillet in about 30 minutes. Serves 4.
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Ingredients
- 16 ounces penne pasta or another short pasta shape
- 2 tablespoons olive oil divided
- 1 pound chicken breast or thighs, cut into small bite-size pieces
- 2 tablespoons taco seasoning store-bought or homemade
- 1 cup onion diced; one medium onion
- 1 tablespoon garlic minced; about 4 to 5 cloves
- 15 ounce can black beans drained and rinsed
- 10 ounce can tomatoes with green chilies such as Rotel
- 15 ounce can corn drained; or 1 1/2 cups frozen corn
- 1 cup heavy cream half and half also works
- 1 cup sharp cheddar cheese grated
- cilantro, sour cream, salsa, lime juice, extra cheese, avocado optional toppings
Instructions
- Cook the penne according to the package directions, then drain and set aside. Coat the chicken pieces with the taco seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it's hot, add the chicken and cook until it's cooked through and reads 165F on a food thermometer. Move the chicken to a plate and cover it with foil.
- Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add the onion and cook about 2 minutes, until soft. Add the garlic and cook 1 minute more, stirring often.
- Add the tomatoes with green chilies, black beans, corn, heavy cream and cheddar. Cook for 4 to 5 minutes, stirring often.
- Stir in the pasta, the chicken and all the juices from the plate. Stir until the pasta is well coated. Add your favorite toppings, or serve it as is.
Notes
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat covered to 165F; not in a slow cooker.
Nutrition
Serving: 1servingCalories: 1085kcalCarbohydrates: 118.1gProtein: 55.5gFat: 43.8gSodium: 918mgFiber: 12.2gSugar: 11.7g
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