Description
A delicious and spicy pasta dish featuring chicken, bell peppers, and a creamy Southwest sauce.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn, frozen or fresh
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp taco seasoning
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the diced chicken. Cook until browned and cooked through.
- Add the sliced bell peppers and corn to the skillet, cooking until the peppers are tender.
- Stir in the heavy cream and taco seasoning, mixing well.
- Add the cooked pasta to the skillet and toss to combine.
- Sprinkle shredded cheddar cheese on top and let it melt before serving.
Notes
- For a spicier dish, add jalapeños or hot sauce.
- This dish can be made ahead of time and reheated.
- Feel free to substitute the chicken with shrimp or tofu for a different protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg