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Friday, November 21, 2014

Southwest Chicken Chili Pasta

Funny story about this recipe. I made it for dinner with some friends and I taste tested and came to the conclusion it needed a little garlic. I ran to the cabinet since our guests were arriving in 5 minutes, grabbed what I thought was the garlic salt and shook it over the hot pot. Turns out, I was POURING chili powder into our dinner. I mean thank goodness this recipe already called for chili powder but I poured a good 1/4 cup in there. Thankfully, I was able to scoop most of it out but the added chili powder made this recipe even more delicious!!

2 cups uncooked pasta
2 tbsp EVOO
1 cup chopped white onion
1 cup chopped zucchini *my addition
1 cup chopped summer squash *my addition
1 cup chopped red bell pepper
1 tbsp minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes
1.5 cups chicken broth
1 can corn, drained
1 can white beans, drained
2 tbsp chili powder
2 tbsp ground cumin
1/4 cup chopped fresh cilantro

1. Cook pasta according to the directions
2. Heat oil in a large pot and add onions, peppers, zucchini, and squash. Cook for about 5 minutes
3. Add garlic and cook for 1 minute
Add chicken, tomatoes, broth, corn, beans,  pasta, chili powder, cumin,  and cilantro. Stir until well combined. 
4. Reduce heat to low and simmer until ready to serve.


Carolyn said...

OMG! So yummy! I will definitely be trying this one!

Bri Runde said...

I love when those "mistakes" turn out to be good ones! :-) This sounds delicious... thanks for sharing!

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