Southwest Chicken Pasta Penne (Print Version)

# Ingredients:

→ Pasta

01 - 450 g penne pasta

→ Protein

02 - 3 boneless, skinless chicken breasts (approximately 680 g), cut into 2.5 cm cubes

→ Seasoning & Oil

03 - 1 tablespoon taco seasoning
04 - 2 tablespoons extra virgin olive oil

→ Sauce Base

05 - 3 tablespoons unsalted butter
06 - 1 small yellow onion, finely diced (about 1 cup)
07 - 2 teaspoons minced garlic
08 - 476 g heavy cream
09 - 0.5 teaspoon crushed red pepper flakes
10 - 1 to 2 teaspoons kosher salt
11 - 113 g mild cheddar cheese, shredded

→ Vegetables & Beans

12 - 1 can (410 g) diced tomatoes, drained
13 - 1 can (113 g) green chiles
14 - 1 can (425 g) black beans, drained and rinsed
15 - 1 can (247 g) corn kernels, drained
16 - 1 large jalapeño pepper, seeded and diced, reserve some for garnish

→ Garnishes

17 - Sour cream, for garnish
18 - Fresh cilantro, optional, for garnish
19 - Salt, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil and add penne. Cook until al dente, approximately 9–10 minutes, or follow package instructions.
02 - While pasta cooks, evenly coat the chicken pieces with taco seasoning.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. When hot, add chicken and cook for 10–15 minutes, stirring occasionally, until browned and cooked through (internal temperature 74°C). Remove chicken from pan and cover with foil to keep warm.
04 - In the same skillet, melt butter. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 1 more minute.
05 - Pour in heavy cream, red pepper flakes, kosher salt, and shredded cheddar. Stir frequently for 2–3 minutes until the cheese is fully melted and the mixture is smooth.
06 - Mix in drained diced tomatoes, green chiles, rinsed black beans, and corn kernels. Allow the sauce to simmer for 4–5 minutes until well heated.
07 - Add cooked pasta, reserved chicken, and diced jalapeño to the skillet. Toss to thoroughly coat all ingredients in the sauce.
08 - Serve hot and garnish with reserved jalapeño, a dollop of sour cream, and chopped cilantro if desired.

# Notes:

01 - For extra heat, add additional jalapeño or a pinch of cayenne. Use freshly grated cheddar for optimal melt and texture.

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