• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 4

Southwestern Chicken and Pasta

  • Recipe Submitted by on

 Ingredients List

  • 1 cup uncooked rigatoni
  • 1 pound chicken tenders (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • ¼ cup salsa
  • 1 ½ cups tomato sauce (unsalted)
  • ⅛ teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can black beans (15 ounces – drained and rinsed)
  • ½ cup frozen corn
  • ¼ cup shredded Colby and Monterey Jack cheese (Co-Jack)


Cook pasta according to package directions to al dente. Drain and rinse.
In a large skillet over medium high heat, using the olive oil, cook the chicken until no longer pink inside.
Stir in the salsa, tomato sauce, black beans, pasta and corn. Mix in the seasonings and continue cooking until heated through.
Serve hot garnished with the cheese.

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