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Diane's 30 Minute Southwest Navajo Chicken Penne

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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


Questions, Comments & Reviews

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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