More Great Recipes: Main Dish

Diane's 30 Minute Southwest Navajo Chicken Penne


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

12 ounces whole wheat pasta
1 14.5 ounce can stewed tomatoes
1 can Cheddar Cheese Soup - NOT DILUTED
1 4 ounce can roasted jalapenos - diced
4 ounces (1/2 jar) of roasted red peppers - diced
2 boneless chicken breast halves - cut into 1 inch chunks
1 onion, diced
1 teaspoon cumin (or to taste)
1 tablespoon chili powder (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
4 scallions, sliced on the bias - white and green parts
Dashes hot sauce if heat isn't enough for you. (We always add extra heat.)


Put chicken chunks in a Ziploc bag. Add cumin, chili powder and freshly


ground pepper. Shake to coat chicken. Heat a few teaspoons of olive oil in


a large skillet and add chicken to brown. When browned on all sides,. add


onion and stir to soften the onion. Turn down heat and add the can of


roasted jalapenos (drained). Stir to mix into chicken/onion. Add roasted


red peppers, cheddar cheese soup and stewed tomatoes stir to combine and


heat through, allowing the chicken to finish cooking.


Meanwhile, cook pasta according to directions. When done, drain and add


pasta to the chicken skillet. Stir to coat, garnish with scallions and


serve.


Pairs Well With


Notes

I made it last night...was really good...but makes alot...more like 6 servings. I did add a half a can Rotel that I had leftover to the pan, but still the pasta takes up most of the space. Make sure you use your largest pan for this!

wow...thats sounds soooo good. im going to try that soon!

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