Pasta

Southwest Chicken Penne Alfredo

Name: Southwest Chicken Penne Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 8 ounces penne pasta (cooked to al dente and drained according to package directions); 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts (cut into 1 inch pieces); 2 tablespoons unsalted butter (room temperature); ¾ cup yellow onion (diced); 2 teaspoons minced garlic; 1½ cups chicken broth; 14 ½ ounce can petite diced tomatoes; 15 ¼ ounce can yellow corn (liquids drained); 15 ¼ ounce can black beans (drained and rinsed in cool water); 1 ounce packet taco seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup heavy cream (divided); 1 cup grated parmesan cheese; 1 tablespoon finely diced fresh parsley (for garnish)

6 servings

portionen

10 minutes

aktive zeit

35 minutes

gesamtzeit

Kochen beginnen

Zutaten

8 ounces penne pasta (cooked to al dente and drained according to package directions)

2 tablespoons olive oil

1 pound boneless skinless chicken breasts (cut into 1 inch pieces)

2 tablespoons unsalted butter (room temperature)

¾ cup yellow onion (diced)

2 teaspoons minced garlic

1½ cups chicken broth

14 ½ ounce can petite diced tomatoes

15 ¼ ounce can yellow corn (liquids drained)

15 ¼ ounce can black beans (drained and rinsed in cool water)

1 ounce packet taco seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream (divided)

1 cup grated parmesan cheese

1 tablespoon finely diced fresh parsley (for garnish)

Anweisungen

In a large pot of boiling water, cook the penne pasta to al dente, according to package directions. Drain and set aside.

While the pasta is cooking, heat a large (12 inches wide x 3 inches deep) skillet on medium-high heat. Add the olive oil and boneless skinless chicken breast pieces to the hot skillet.

Cook and brown the chicken pieces for 7-9 minutes or until golden brown and cooked through. Remove the browned and cooked chicken from the skillet and place it onto a plate while you prepare the sauce.

To the skillet add the unsalted butter, diced yellow onion and minced garlic. Cook the onions for 1-2 minutes or until lightly browned and translucent.

Add the chicken broth, petite diced tomatoes, yellow corn, black beans, taco seasoning, salt, black pepper and ¾ cup of the heavy cream. Stir to combine.

Bring the sauce to a boil, reduce the heat to medium and simmer for 8-10 minutes or until the sauce reduces and thickens. Be sure to stir the sauce often to prevent the sauce from burning and to keep the consistency smooth.

Once the sauce has thickened, turn off the heat to the skillet and add the remaining ¼ cup heavy cream, browned chicken pieces, cooked penne pasta and the grated parmesan cheese. Stir to combine and fully coat the pasta with the sauce.

Allow the southwest chicken penne alfredo to cool slightly, garnish with fresh chopped parsley and serve.

Nährwertangaben

Portionsgröße

Kalorien

676 kcal

Gesamtfett

32 g

Gesättigtes Fett

16 g

Ungesättigtes Fett

13 g

Transfett

0.2 g

Cholesterin

119 mg

Natrium

1468 mg

Gesamtkohlenhydrate

66 g

Ballaststoffe

10 g

Zucker insgesamt

9 g

Eiweiß

35 g