Southwest Chicken Pasta

Submitted by SkinnyMinnie

"A quick meal with lots of flavors!!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 teaspoons salt
• 12 ounces penne pasta
• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
• 1 teaspoon dried oregano
• 2 red bell peppers, cut into thin strips
• 3 tablespoons olive oil
• 16 ounces salsa (about 2 cups at your desired spice level)
• 1 cup sour cream
• 1⁄4 cup fresh cilantro, chopped (optional)
• 1 cup cheddar cheese, shredded

directions

1. Bring a large pot of water to a boil.
2. Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
3. Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
4. Cut the chicken across the short side to create strips.
5. Heat the olive oil in a wide skillet over high heat.
6. When the oil is hot, add the chicken.
7. Spread it out into a single layer.
8. Then add the sliced peppers.
9. Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
10. Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
11. Remove the skillet from the heat.
12. Stir in the sour cream.
13. Spoon cooked penne into a serving bowl or onto plates.
14. Top with the chicken mixture.
15. Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.

Reviews

[HEP MEP]

Loved it ! I used green peppers instead of red, and a jar of medium salsa verde. Turned out great - some heat, but not too much. The cilantro and cheese were the perfect finish. Thanks!

 

[Karen L.]

I was disappointed. I'm trying to find the copy cat recipe for Red Robin's Southwest Chicken Pasta, which of course they removed from their menu. This one was all I could find so I decided to give it a try. It wasn't bad but it didn't come close and really not that flavorful. Will keep looking.

 

[Chiricana]

Maybe I didn't do it right, but the portions didn't turn out quite right. 2 red bell peppers was way more than I needed. I just used one. Served WAY more than four- I think my husband and I will be eating this for the next week. Serving size should be 6-8. Other than that, however, it turned out pretty well, and was fairly simple. Next time I am going to add some shrimp, tapatio (or hotter salsa) and a little lime juice. Yuummmyy

 

[BakinBaby]

DH and I wish there was a 10 star rating. This dish was quick to make and had a unique flavor. We used Herdez Salsa (our favorite) and to guarantee plenty of HOT, I sprinkled the chicken pieces with about 1/8 tsp. of cayenne prior to cooking the chicken. This is certainly a keeper.

 

[jasondavis79]

It was very simple to make and tastes fantastic! My friends loved it! I added a can of sliced stewed tomatoes along with the jar of salsa (I used medium). I will buy a hotter premium salsa next time and will probably go a little lighter on the cilantro.