Description
A quick and flavorful one-pan meal featuring chicken, pasta, corn, and beans with a spicy Southwestern kick.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 8 ounces pasta (such as penne or rotini)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, salsa, sour cream, chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until browned on all sides.
- Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.
- Add pasta, chicken broth, black beans, and corn to the skillet.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until pasta is cooked through and liquid has been mostly absorbed. Stir occasionally.
- Serve hot, with optional toppings if desired.
Notes
- Adjust chili powder for desired spice level.
- You can use leftover cooked chicken.
- Other vegetables like bell peppers or onions can be added.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex