Mexican Chicken Pasta Recipe

 

• 2 boneless, skinless chicken breasts, cut into small pieces
• 2 cups of pasta (such as penne or fusilli)
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels (frozen or canned)
• 1 cup black beans (canned, drained, and rinsed)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish
• Sour cream or salsa (optional, for serving)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Season the chicken pieces with salt, pepper, chili powder, and cumin.

3. In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned chicken and cook until it's no longer pink in the center and has a nice sear on the outside. Remove the chicken from the skillet and set it aside.

4. In the same skillet, add a little more oil if needed, then add the diced onion and bell pepper. Sauté until they become soft and translucent.

5. Add the minced garlic and sauté for another minute or until fragrant.

6. Stir in the diced tomatoes, corn, and black beans. Cook for a few minutes until everything is heated through.

7. Return the cooked chicken to the skillet and stir to combine all the ingredients.

8. Add the cooked pasta to the skillet and toss everything together.

9. Sprinkle the shredded cheese on top and cover the skillet with a lid for a few minutes until the cheese is melted.

10. Garnish with fresh cilantro and serve hot.

You can adjust the seasonings and ingredients to your taste. You can also serve this dish with sour cream and salsa on the side for added flavor. Enjoy your Mexican chicken pasta!

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