Southwest Chicken And Pasta Recipes

SOUTHWEST BEAN AND CHICKEN PASTA

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWEST CHICKEN PANINI

Steps:

• Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
• Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
• Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
• Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

SOUTHWEST CHICKEN PASTA

Steps:

• Dice up tomatoes, set aside. Dice up the chicken breasts, set aside. Peel and mince garlic cloves, set aside. Wash cilantro, chop and set aside. Start water boiling in a large stew pot. Put in noodles.
• Saute garlic in butter and a bit of olive oil. Add chicken, salt and pepper to taste, slightly undercook the chicken as it will be in a bit longer. Now add the chicken broth, chilies, and tomatoes. Cook just for a minute or two so the tomatoes are warm, but not mushy, ditto on the chilies. Take off the stove.
• Drain linguini noodles. Add the first pan of ingredients, throw in diced cilantro, lightly mix up entire pot. Serve with crumbled feta cheese over the top -- heavy on the cheese!
• This is a drop dead killer dinner.
• PS serve with libations like Coronas and a slice of lime.
• sooooo yuuummmmmyyy!

SOUTHWESTERN CHICKEN FETTUCCINE

Steps:

• Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour.
• Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes).
• Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl.
• Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
• Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
• Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste.
• Transfer to a large bowl. Serve immediately.