Southwest Chicken Pasta Skillet

Southwest Chicken Pasta Skillet

from cookingcircuit.com

Southwest Chicken Pasta Skillet: Savor a spicy, creamy delight of chicken, pasta, black beans, and corn in this one-pan.

Ingredients

  • 8 ozpenne pasta (or rotini)
  • 1 lbboneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbspolive oil, divided
  • 1 mediumonion, diced (about 1 cup)
  • 1red bell pepper, diced
  • 1green bell pepper, diced
  • 2 clovesgarlic, minced
  • 1 tbspchili powder
  • 2 tspground cumin
  • 1 tspsmoked paprika
  • ½ tspdried oregano
  • 1 canfire-roasted diced tomatoes
  • 1 candiced green chilies
  • 1 cuplow-sodium chicken broth
  • 1 cupfrozen corn kernels
  • 1 canblack beans, drained and rinsed
  • 1 cupshredded mexican-blend cheese
  • ¼ cupfresh cilantro, chopped
  • lime wedges, for serving

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Sprinkle chili powder, cumin, smoked paprika, and oregano over vegetables. Stir for 30-60 seconds to toast the spices.

  4. 4

    Add fire-roasted tomatoes, green chilies, and chicken broth, scraping bottom of pan to release any browned bits. Bring to a simmer.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Sprinkle cheese over top and cover 1-2 minutes until melted. Remove from heat, garnish with cilantro, and serve with lime wedges.