One Pan Southwest Chicken Alfredo Skillet

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 7 oz Black beans
  • 7 oz Corn
  • 2 tsp Garlic
  • 1 Parsley or cilantro
  • 7 oz Tomatoes

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1 Salt and pepper
  • 1 oz Taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Heavy cream
  • 1/2 cup Parmesan cheese

Found on thecookierookie.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 2 teaspoons minced garlic
• salt and pepper to taste
• 1 1/2 cups heavy cream
• 1 cup low sodium chicken broth
• 8 ounces penne pasta
• 1 ounce (1 packet) taco seasoning
• 7 ounces (about 1/2 a can) corn, drained and rinsed
• 7 ounces (about 1/2 a can) black beans, drained and rinsed
• 7 ounces (about 1/2 a can) diced tomatoes, drained
• 1/2 cup shredded or grated parmesan cheese
• chopped parsley or cilantro for garnish

Directions

• Heat oil over medium high heat in a large skillet.
• Toss in the chicken cubes and brown each side for about 1-2 minutes. You dont have to cook the chicken completely through, but enough so they are almost cooked.
• Add minced garlic to the skillet and continue cooking for another minute.
• Pour in the cream, broth, and taco seasoning and season with salt and pepper to taste. Stir to combine. Add pasta and bring to a light boil, stirring occasionally.
• Once boiling, reduce heat to low and add in corn, beans, and tomatoes. Stir to combine. Cover and allow to cook for about 20 minutes, or until pasta is al dente.
• Just before serving, stir in your parmesan cheese and garnish with either chopped cilantro or parsley.
• Serve hot. Enjoy!