Southwestern Pasta

READY IN: 50mins
Recipe by Paris D

Modified from a recipe found on

Top Review by Karen Elizabeth

I made this as directed, other than using penne pasta, felt that it would go well with this dish. Very good, I used some already cooked chicken that I had in the fridge, it was a good and satisfying and colourful pasta dinner!!! Very much enjoyed, thank you, made for ZWT 8

Ingredients Nutrition


  1. Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  2. In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  3. Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  4. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  5. Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

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