One Pan Southwest Chicken Alfredo Skillet
- 2 T. olive oil
- 2 boneless skinless chicken breasts, cut into small pcs.
- 2 t. minced garlic
- salt & pepper to taste
- 1-1/2 c. heavy cream
- 1 c. chicken broth
- 8 oz. penne pasta
- 1 pkg. taco seasoning
- 7 oz. corn
- 7 oz. black beans
- 7 oz. diced tomatoes, drained
- 1/2 c. shredded Parmesan
Adapted from thecookierookie.com
Heat oil in large skillet. Toss in chicken cubes & brown for 1-2 minutes or until almost cooked thru.
Add minced garlic & cook for another minute.
Pour in cream, broth & taco seasoning & season with salt & pepper to taste. Add pasta & bring to a light boil. Stir occasionally.
Reduce heat to low & add corn, beans & tomatoes. Stir to combine. Cover & allow to cook for about 20 minutes, or until pasta is al dente.
Just before serving, stir in your Parmesan cheese.