Southwest Chicken Pasta [RECIPE]
November 25, 2015 Leave a comment
Reminiscent of our travels through New Mexico where we fell in love with the flavor profiles of the American Southwest, this recipe uses kitchen staples like black beans, dried pasta, and spices in a unique new way. Prepare this dish a day in advance for optimal taste, so all the flavors have an opportunity to meld.
PREP: 20 minutes
COOK: 30 minutes + 10 minutes to reheat
CHILL: 2 hours to overnight
- 1 12-ounce package rotini pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound chopped cooked chicken
- 1 tablespoon cumin, divided
- 1 tablespoon chili powder, divided
- 1/2 teaspoon kosher salt, divided
- 1 large white onion, chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can chopped green chiles
- 1 1/3 cups half-and-half
- 2 cups blend of Mexican cheeses
- 1 10.5-ounce can diced tomatoes with chiles
- Cook pasta according to package instructions, drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, cook until translucent, about 3 minutes. Add chicken, black beans, and half of cumin, half of chili powder and half of salt. Cook for several minutes to heat through, stirring occasionally. Add diced green chiles.
- Add pasta to the skillet with chicken and vegetables. Add half-and-half, bring to boil. Immediately add cheese and mix until it is melted and sauce is smooth. Reduce heat to simmer. Add remaining half of spices and mix to combine. Adjust seasonings as needed. Remove from heat.
- Cover skillet and put in refrigerator to give flavors time to combine, at least 2 hours, but overnight is preferable.
- Reheat pasta over medium heat. Add tomatoes, undrained, and toss to combine. Serve when heated through.
YIELDS: 6 servings
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