Penne Rigate Recipes

Chicken Taco Pasta

Course: Main Dish
Servings: Makes 8 Servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

By: Fox and Briar

Made with

Dreamfields^®
Penne Rigate

Ingredients

1 box Dreamfields Penne Rigate
1 tablespoon olive oil
1 medium onion diced (about 2 cups)
1 red bell pepper diced (1 cup)
1 green bell pepper diced (1 cup)
salt & pepper
4 garlic cloves pressed or finely minced
1 cup corn (fresh, frozen or canned)
1 cup black beans rinsed and drained (if canned)
2 cups diced cooked chicken breast (see notes)
3 tablespoons taco seasoning prepared or homemade (see notes)
1 cup restaurant-style salsa
1 1/2 cups shredded reduced-fat or regular pepper-jack cheese (see notes)
Chopped fresh cilantro (optional)

Directions

Prepare pasta according to package directions. Reserve 1/4 cup cooking liquid before draining. Return pasta to pan; set aside.
Meanwhile, heat olive oil in large skillet over medium-high heat. Add onion and bell peppers. Season with salt and pepper, as desired. Cook about 8 minutes, stirring frequently, or until onion is soft and golden. Add garlic; cook and stir until fragrant, about 30 seconds. Add corn and beans; cook about 1 minute or until heated through. Add cooked chicken and the taco seasoning; stir until well combined. Add salsa; stir to combine. If mixture is too dry, add reserved cooking liquid, a tablespoon at a time.
Add chicken mixture to pan with pasta. Add cheese; toss until cheese is melted and completely mixed in. Season with salt and pepper, as desired. Garnish with chopped cilantro, if desired.

Note: If using store-bought taco seasoning, be aware that it might be higher in sodium; adjust salt accordingly. For a less spicy version, substitute Monterey Jack cheese for the Pepper-Jack. To save time, rotisserie chicken can be used.