Description
Southwest Chicken Pasta Skillet with spicy flavors, tender chicken, black beans, and cheese – a quick, comforting crowd-pleaser!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 ounces (225g) penne pasta (about 3 cups uncooked)
- 1 tablespoon (15ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon (8g) southwest seasoning blend
- 1 teaspoon (3g) ground cumin
- 1 can (14.5oz/411g) diced tomatoes with green chilies
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (175g) frozen corn
- 2 cups (480ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (170g) shredded Mexican cheese blend
- Fresh cilantro, lime wedges, and sliced avocado for garnish
Instructions
- Step 1: Prepare the Ingredients Begin by gathering and prepping all ingredients before you start cooking. Cut the chicken into evenly-sized 1-inch cubes to ensure they cook at the same rate. Dice the onion and bell peppers, and mince the garlic. Having everything ready will make the cooking process smooth and enjoyable.
- Step 2: Cook the Chicken Heat the olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes until golden on the outside but not quite cooked through. Season with salt, pepper, and half of the southwest seasoning while cooking. Transfer the partially cooked chicken to a plate and set aside.
- Step 3: Sauté the Vegetables In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until they begin to soften. Add the minced garlic, remaining southwest seasoning, and ground cumin. Cook for another 30 seconds until fragrant, stirring constantly to prevent the garlic from burning.
- Step 4: Create the Base Add the uncooked pasta, diced tomatoes with green chilies (with their liquid), drained black beans, and frozen corn to the skillet. Stir to combine everything evenly. Pour in the chicken broth and bring the mixture to a boil.
- Step 5: Simmer to Perfection Reduce the heat to medium-low and return the chicken to the skillet. Cover and simmer for 10-12 minutes, or until the pasta is al dente and the chicken is completely cooked through. Stir occasionally to prevent sticking and ensure even cooking.
- Step 6: Finish with Creaminess Once the pasta is tender and most of the liquid has been absorbed, stir in the heavy cream and 1 cup of the shredded cheese. Stir until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning if needed.
- Step 7: Final Touches Sprinkle the remaining 1/2 cup of shredded cheese on top and cover the skillet for 1-2 minutes until melted. Garnish your Southwest Chicken Pasta Skillet with fresh chopped cilantro, lime wedges, and sliced avocado before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550 calories per serving
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 7 grams
- Protein: 35 grams
- Cholesterol: 110 mg