Prep 20 mins
Cook 25 mins
Spicy, filling one-dish meal. Great way to use left-over chicken. You can spice it up or down.
- 8 ounces penne pasta
- 3 cups sliced cooked chicken
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 1⁄2 red pepper, diced
- 1⁄2 green pepper, diced (optional)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can chicken broth (or 1 3/4 cups water and 2 chicken bouillon cubes)
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can red kidney beans (optional)
- 1 teaspoon cumin
- 3 teaspoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 small bay leaf
- 1⁄8 teaspoon black pepper
- salt (optional)
- Cook penne pasta according to package directions and drain; set aside.
- While pasta is cooking, heat olive oil in covered skillet.
- Add onion, garlic, and peppers; saute until onion is limp.
- Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
- Simmer 20 minutes, covered.
- Add chicken and corn, simmer 5 minutes more until heated through.
- Add penne pasta and toss until coated.
I found this while looking through the list of possible contest winners. This was very good! It was colorful and tasty! Maybe next time I will try kidney beans...
This was quite good, a filling and easy meal. I especially liked the ingredients in the sauce, which gave it a spicy kick. I did find it a bit runny though, so I had to simmer it for a few minutes uncovered to get a thicker texture. And I'm not sure it would serve 6-8 in my family. For us it was more like 3-4 -- although we were really hungry!!
I am always in need of recipes that I can use left-over chicken in. This one was excellent. Very hearty and a wonderful blend of spices perked us up. I doubled this recipe and froze half of it for a quick no-fuss dinner. Thanks papergoddess.