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Mexican Chicken Pasta Recipe

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This recipe for Mexican Chicken Pasta, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Savage


8 oz Penne pasta

1 Tbs veg oil

1 lb chicken breast - cut into strips

1 medium yellow onion - chopped

1 15oz can black beans

1/2 4oz can diced jalapeno drained

1 14.5 oz can diced tomatoes undrained

2 C frozen whole kernel corn

1 C medium thick and chunky salsa

1 1.25 oz pkg taco mix

1 1/2 C shredded colby jack cheese - divided

1/2 C sour cream

1/4 C + 2 Tbs fresh cilantro chopped - divided

cook pasta

In a large skillet, heat oil over medium high heat. Add chicken and onions, saute until chicken is cooked through (aobut 5-7 Min)

Mix in black beans, tomatoes, jalapenos, corn, salsa and taco seasoning. Bring to a boil; reduce heat and simmer 5 min.

Stir in 1 C cheese, sour cream, 1/4 C cilantro and cooked pasta. Transfer to a serving platter and garnish with remaining cheese and cilantro. Serve immediately.

Number Of Servings:
Number Of Servings:




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