Wednesday, March 16, 2011

Southwestern Pasta with Chicken

My sister picked this recipe out for us by going through my binder of recipes torn out from magazines. It was from an issue of Woman's World from September 2006. Yikes! I'm glad she picked it because in 4+ years I hadn't gotten around to it so who knows how long it would have taken.
I personally found this dish to be a little spicy, but ironically only the first time. When we had it as leftovers it had somehow mellowed out quite a bit. So if you like a kick to your food you might want to add more hot sauce if you have leftovers.

Southwestern Pasta with Chicken
 Print Recipe
Yields: 8 servings

12-16 oz pasta
26 oz pasta sauce
1 can Rotel
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (not pictured)
1/4 tsp pepper
2 dashes hot sauce
1 cup cooked, diced chicken
1 can black beans, drained and rinsed
sour cream (not pictured)
shredded cheese
   1.  In a large pot, cook pasta according to directions.
   2.  In a large skillet, mix pasta sauce, Rotel, and seasonings. Bring to a boil over medium heat; reduce heat and simmer 10 minutes.
   3.  Combine sauce and pasta; stir in chicken and black beans. Cook until warmed through, about 5-10 minutes. Serve with sour cream and shredded cheese.

Source: Woman's World Magazine

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