Potluck Pasta Fiesta

Photo by Susan M.
Adapted from mrfood.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from mrfood.com

Ingredients

  • 1

    package (12 ounces) bowtie pasta

  • 4

    boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)

  • 1

    teaspoon salt, divided

  • 1/4

    teaspoon black pepper

  • 2

    tablespoons olive oil

  • 2

    garlic cloves, minced

  • 1

    can (14 ounces) artichoke hearts, drained and cut into halves

  • 1

    can (11 ounces) Mexican-style corn, drained

  • 1

    can (10-3/4 ounces) condensed cream of corn soup

  • 1 1/4

    cups milk

  • 1

    (7-ounce) jar roasted peppers, drained and cut into 1/4-inch-wide strips

  • 1

    teaspoon hot pepper sauce

Directions

Prepare the pasta according to the package directions; drain, rinse, and drain again. Set aside in a covered dish to keep warm. Meanwhile, sprinkle the chicken with 1/2 teaspoon salt and the black pepper. In a large skillet, heat the oil over medium heat; add the chicken and garlic. Cook for 12 to 15 minutes, or until the chicken is cooked through, turning halfway through the cooking. Remove the chicken to a cutting board and cut into 1-inch cubes. Add the remaining ingredients to the skillet and bring to a boil over medium heat; add the chicken and cook for 3 to 5 minutes, or until thoroughly heated. Toss with the warm pasta and serve immediately.

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