Craving a delicious and healthy chicken pasta recipe that’s ready in a flash? This Southwest Chicken and Black Bean Pasta Skillet delivers a flavorful meal perfect for busy weeknights, offering a great way to enjoy a hearty dish.
Key Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Pasta: Any short pasta like penne, rotini, or elbow macaroni works well.
- Black Beans: Canned black beans, rinsed and drained.
- Corn: Canned, frozen, or fresh corn kernels are all great.
- Salsa: Choose your favorite mild or medium salsa.
- Chicken Broth: Low-sodium chicken broth is recommended.
- Cheese: Shredded cheddar or a Mexican blend.
Ingredients
Main:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup salsa
- 3 cups chicken broth
- 8 ounces uncooked short pasta
- 1/2 cup shredded cheddar cheese
Optional Garnish:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools needed: Large skillet with a lid
Step-by-Step Instructions
1. Cook the Chicken and Aromatics
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Add onion and bell pepper, cooking until softened, about 3-5 minutes.
2. Season and Add Beans
Stir in chili powder, cumin, and garlic powder, cooking for 1 minute until fragrant. Add the rinsed black beans, corn, and diced tomatoes, mixing well to combine all ingredients.
3. Simmer the Pasta
Pour in the salsa and chicken broth, stirring everything together. Bring the mixture to a boil, then add the uncooked pasta. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
4. Finish with Cheese
Once the pasta is cooked and most of the liquid is absorbed, remove the skillet from the heat. Stir in the shredded cheddar cheese until it’s melted and creamy.
5. Serve and Enjoy
Serve immediately. Garnish with fresh cilantro and a squeeze of lime juice, if desired. This healthy chicken pasta recipe is perfect for a quick and satisfying meal.
Variation Ideas
- Add a dash of hot sauce or a few pinches of red pepper flakes for extra heat.
- Include diced zucchini or spinach for more vegetables.
- Top with a dollop of plain Greek yogurt or a spoonful of guacamole.
- Try different cheese blends like Monterey Jack or a queso fresco.
Storage Instructions
Store any leftover Southwest Chicken and Black Bean Pasta Skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of chicken broth if it seems dry.
Frequently Asked Questions (FAQ)
Can you make this a vegetarian dish?
Yes, you can easily omit the chicken and add extra beans or a plant-based protein like crumbled veggie crumbles for a delicious vegetarian pasta.
What kind of pasta works best in a skillet?
Short pasta shapes like penne, rotini, or elbow macaroni are ideal as they cook evenly and fit well in a skillet.
Can you prepare this dish ahead of time?
You can chop your vegetables and measure out spices in advance. Cooking the full dish ahead is possible, but pasta might soften more upon reheating.
Is this recipe freezer-friendly?
While you can freeze this dish, the pasta texture might change slightly after thawing and reheating. It’s best enjoyed fresh or refrigerated.
How can you make this dish spicier?
Add a chopped jalapeño or a pinch of cayenne pepper with the other spices, or choose a spicier salsa.
Can you use a different type of canned bean?
Absolutely, pinto beans or kidney beans would also work well in this healthy chicken pasta recipe.