Labadie Recipe Database

Name Mexican Chicken Pasta Number of People 8 List of Ingredients 2 T vegetable oil 1 1/4 lb boneless chicken breasts, cut into 1 inch pieces 1 medium onion, chopped 1 1.25 oz envelope taco seasoning 8 oz dried penne 1 14.5oz can chicken broth 1 1/2 cups water 2 roma tomatoes, choped 2 green and/or red bell peppers cut into bite size strips 1 15 oz can black beans, rinsed and drained 1 cup frozen corn 1 cup shredded Monterey Jack cheese Cilantro Description In a 6 quart pot heat oil over medium-high. Add half of the chicken. Cook and stir, 2 minutes or until browned; remove to a bowl. Repeat with remaining chicken. Add onions to pot. Cook and stir 3-4 minutes or until tender, adding additional oil if needed. Return chicken to pot. Add seasoning mix; stir to coat. Add next 4 ingredients (through tomatoes). Bring to boil, reduce heat. Simmer, covered, 10 minutes, stirring occasionally. Stir peppers, beans and corn into pasta mixture. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes or until pasta is tender, stirring occasionally. Remove from heat. Top with cheese. Let stand, covered, 10 minutes. Sprinkle with cilantro. Time Prep 25 minutes, cook 25 minutes, stand 10 minutes Difficulty (1-5) 3 Notes Everyone ate it Image