Southwest Chicken Penne Alfredo

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

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)

Instructions

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.

Nutrition

• Calories: 676 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 119 mg
• Sodium: 1468 mg
• Glucides Totaux: 66 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 9 g
• Protéines: 35 g