You just can't go wrong with combo meals, where you take inspiration from different cultures and bring them all together in one yummy plate. This Southwest Chicken Alfredo Skillet brings together delicious tex-mex flavors in one Italian pasta dish.
And one pot meals are my fave! You just can't wrong using only one pan, especially when it's this amazing Ballarini Treviso Sautee Pan. This pan has a lid for letting everything simmer, and is a beautiful white ceramic non-stick so you don't have to worry about any food getting stuck on. Don't wait to make this yummy weeknight dinner!
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 1/2 cups heavy cream
- 1 cup low sodium chicken broth
- 8 ounces penne pasta
- 1 ounce (1 packet) taco seasoning
- 7 ounces (about 1/2 a can) corn, drained and rinsed
- 7 ounces (about 1/2 a can) black beans, drained and rinsed
- 7 ounces (about 1/2 a can) diced tomatoes, drained
- 1/2 cup shredded or grated Parmesan cheese
- chopped parsley or cilantro for garnish
Heat oil over medium high heat in a large skillet.
Toss in the chicken cubes and brown each side for about 1-2 minutes. You don't have to cook the chicken completely through, but enough so they are almost cooked.
Add minced garlic to the skillet and continue cooking for another minute.
Pour in the cream, broth, and taco seasoning and season with salt and pepper to taste. Stir to combine.
Add pasta and bring to a light boil, stirring occasionally.
Once boiling, reduce heat to low and add in corn, beans, and tomatoes. Stir to combine. Cover and allow to cook for about 20 minutes, or until pasta is al dente.
Just before serving, stir in your Parmesan cheese and garnish with either chopped cilantro or parsley.