Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Avocado Oil No-Stick Cooking Spray
1 pound boneless skinless chicken thighs, cut in bite-sized pieces
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups chicken broth
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
3 cups dry penne pasta, uncooked
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 pkg (1.25 oz each) taco seasoning mix
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
2 cups shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 223 mg | 22% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 83 mg | 28% |
| Total Fat | 13 g | 20% |
| Iron | 3 mg | 17% |
| Calories | 441 kcal | 22% |
| Sodium | 1337 mg | 56% |
| Protein | 27 g | 54% |
| Saturated Fat | 6 g | 30% |
| Sugars | 4 g | 0 |
| Vitamin C | 4 mg | 6% |
Spray a 4 to 6-quart Dutch oven with cooking spray and heat over medium heat. Add chicken and onion and cook until browned, about 5 minutes, stirring occasionally. Season chicken with salt and pepper.
Stir in broth and undrained tomatoes; bring to a boil. Stir in uncooked pasta, beans, and taco seasoning. Cover and cook until pasta is cooked and most of the liquid is absorbed, 12 to 15 minutes, stirring occasionally. Microwave corn according to package directions.
Stir in cheese and cooked corn. Garnish with cilantro, if desired and serve.
Make it vegetarian by leaving out the chicken and swapping chicken broth with vegetable broth
One Pot Southwestern Pasta
