1 cup farfalle pasta
3 tablespoons extra virgin olive oil
1 small red bell pepper, diced
1 small white onion, diced
1 jalapeno, diced with stems and seeds removed (unless you like it hot)
1 teaspoon each: chili powder, cumin, garlic powder, paprika, kosher salt
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 cup 2% milk (or whatever you have)
8 ounces shredded white cheddar cheese, divided (shred yourself if you have time)
1 cup frozen corn
1, 15 ounce can black beans, drained and rinsed
Toppings: Salsa, tomatoes, cilantro, avocado, sour cream
Cook pasta according to package directions, set aside if it’s done early.
While the pasta is cooking, heat a large skillet over medium heat and add olive oil.
Add bell peppers, onions, and jalapeno and saute for 4-5 minutes or just until the onions are translucent.
Add the spices and stir and then push the veggies to the outside of the skillet – add the chicken and cook until the chicken is white and cooked all the way through – chicken is done at 165°F on a digital instant read thermometer.
When the chicken is cooked, add the flour and stir to coat the chicken and veggies,
Pour in the milk and stir until it starts to thicken and then add half the shredded cheese.
Stir in the corn, beans, and cooked pasta.
Add the remaining cheese on top and put a lid over the skillet to melt the cheese, about 3-5 minutes.
Serve warm and set out a toppings bar for everyone to add their own toppings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes