Description
Southwest Chicken Pasta Skillet: Savor a spicy, creamy delight of chicken, pasta, black beans, and corn in this one-pan.
Ingredients
Scale
- 8 oz (225g) penne pasta (or rotini)
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30ml) olive oil, divided
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp (8g) chili powder
- 2 tsp (4g) ground cumin
- 1 tsp (2g) smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz/411g) fire-roasted diced tomatoes
- 1 can (4 oz/113g) diced green chilies
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (160g) frozen corn kernels
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 cup (113g) shredded Mexican-blend cheese
- ¼ cup (15g) fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until golden brown. Transfer to a plate.
- In the same skillet, add remaining oil. Sauté onion and bell peppers for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle chili powder, cumin, smoked paprika, and oregano over vegetables. Stir for 30-60 seconds to toast the spices.
- Add fire-roasted tomatoes, green chilies, and chicken broth, scraping bottom of pan to release any browned bits. Bring to a simmer.
- Add uncooked pasta, ensuring it’s submerged. Reduce heat to medium-low, cover and cook 8-10 minutes, stirring occasionally, until pasta is almost al dente.
- Return chicken to skillet along with corn and black beans. Stir to combine and cook uncovered 3-4 minutes until pasta is tender and chicken is cooked through.
- Sprinkle cheese over top and cover 1-2 minutes until melted. Remove from heat, garnish with cilantro, and serve with lime wedges.