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Southwest Chicken Pasta
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Description
My husband actually created this recipe from ingredients we already had in our pantry and freezer. It’s a good and easy go-to recipe after a long day of work.
Ingredients
- 1 box (16 Oz. Box) Penne Pasta
- 2 Tablespoons Olive Oil
- 1 pound Chicken Breast
- 3 Tablespoons Chili Powder, Divided
- 1 teaspoon Cayenne Pepper
- 2 Tablespoons Onion Powder, Divided
- 1 Tablespoon Black Pepper, Divided
- 1 jar (15 Oz. Jar) Alfredo Sauce
- ½ cans (10 Oz. Can) Rotel
Preparation
1. Cook the pasta according to directions on the box.
2. In a 12″ skillet, heat the olive oil over medium-high heat.
3. Cut the chicken into bite size pieces then put the chicken in the skillet once the oil heats.
4. Season the chicken with 2 tablespoons chili powder, cayenne pepper, 1 teaspoon onion powder and 1/2 tablespoon black pepper.
5. While the chicken is cooking, in a 1 1/2 qt. sauce pan, pour the Alfredo sauce, Rotel, and remaining seasonings. Cook on medium to medium-low until chicken is fully cooked.
6. After draining the pasta, return the pasta back to the stock pot. Then combine the chicken and sauce with the pasta.
7. Pour pasta in a serving bowl and serve hot.
(Note: Ingredients can be changed to taste. We like ours a tad bit spicy!)
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3 Comments
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Stacyesq on 11.7.2010
Leftover lunch update- we added black beans and whoa…it is absolutely amazing!!
Stacyesq on 11.7.2010
This was very good. It reminded me of Ruby Tuesday’s Sonora Chicken Pasta without the beans. If I had black beans on hand I would definitely have added them. I halved the cayenne pepper and it was still quite spicy. I also modified it to use gluten free penne.
pambala on 8.16.2010
Mmmm. I think I might have found dinner for tonight! Tell your husband thanks!