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MEXICAN CHICKEN PASTA

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4-6 servings
INGREDIENTS
  • 8 ounces penne rigate
  • 1 tablespoon pure vegetable oil
  • 1 pound boneless, skinless chicken breasts thawed, cut into strips
  • 1 medium yellow onion chopped (about 1 1/2 cups)
  • 1 15 ounce can black beans rinsed and drained
  • 1 14.5 ounce can diced tomatoes undrained
  • 1/2 4 ounce can diced jalapeño peppers drained (1/4 cup)
  • 2 cups frozen whole kernel corn
  • 1 cup medium thick and chunky salsa
  • 1 1.25 ounce package taco seasoning mix
  • 1 1/2 cups finely shredded colby jack cheese divided
  • 1/2 cup sour cream
  • 1/4 cup + 2 tablespoons fresh cilantro chopped, divided
DIRECTIONS

Prepare pasta according to package directions.

Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and onions; sauté until chicken is cooked through (about 5-7 minutes).

Mix in black beans, tomatoes, jalapeños, corn, salsa and taco seasoning. Bring to a boil; reduce heat and simmer 5 minutes.

Stir in 1 cup cheese, sour cream, ¼ cup cilantro and cooked pasta. Transfer to serving platter and garnish with remaining cheese and cilantro. Serve immediately.