Southwest Chicken Pasta
Smoky chicken, sweet corn, and black beans in a creamy salsa sauce, Tex-Mex comfort in one pot.
Ingredients (serves 4)
- 1 lb chicken breast
- 8 oz penne
- 1 can black beans
- 1 cup frozen corn
- 1 cup salsa
- 2.5 cups chicken stock
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1.5 cups shredded cheddar cheese
- 1 lime
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Cut the chicken into 1-inch pieces and toss with the chili powder, cumin, smoked paprika, and 1 tsp salt.
- 2
Brown the chicken in the olive oil in a large Dutch oven over medium-high heat, 5 minutes.
- 3
Add the penne, salsa, and chicken stock. Bring to a boil, then simmer covered, stirring occasionally, until the pasta is tender, 12 minutes.
- 4
Stir in the drained black beans and frozen corn and cook 2 minutes until heated through.
- 5
Off the heat, stir in the cheddar until melted, squeeze the lime over the top, and serve.
