Creamy Mexican Chicken Pasta
Ingredients
The seasoning
-
1
Tbsp.
chili powder
-
2
tsp.
cumin
-
1
tsp.
salt
-
½
tsp.
black pepper
-
¼
tsp.
cayenne
The chicken
-
2
pieces
boneless, skinless chicken breasts
The sauce and vegetables
-
4
Tbsp.
olive oil
-
1
small
red onion, diced
-
3
cloves
garlic, minced
-
2
cups
grape or cherry tomatoes, halved
-
1
can
whole-kernel corn, drained
-
8
oz.
1/3-less-fat cream cheese
-
½
cup
milk
-
1
can
black beans, drained
-
¼
cup
chopped cilantro
-
1
large
avocado, diced
The pasta
-
12
oz.
dried pasta (penne recommended)
Optional toppings
-
to taste
additional cilantro
-
to taste
avocado
-
to taste
crumbled cotija cheese
-
to taste
tortilla strips
-
to taste
sour cream
Instructions
- Mix the seasoning ingredients in a bowl and set aside half.
- Sprinkle the remaining seasoning on the chicken breasts and cook in a skillet until done.
- Remove the chicken, let it rest, and then slice it into strips.
- In the same skillet, add oil and sauté the onion, tomatoes, corn, and garlic.
- Add cream cheese and milk, stirring until melted.
- Stir in the remaining seasoning, black beans, and cilantro.
- Remove from heat and gently mix in the avocado and cooked pasta.
- Serve immediately with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
776
Total fat
30g
Total carbohydrates
70g
Total protein
40g
Sodium
800mg
Cholesterol
90mg
You might also like