Description
A vibrant and flavorful one-pan meal featuring tender chicken, colorful bell peppers, black beans, and pasta tossed in a zesty tomato sauce with Mexican-inspired spices. Perfect for a quick and satisfying weeknight dinner.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
1 cup low-sodium chicken broth
8 ounces uncooked penne pasta
1 (15 ounces) can black beans, drained and rinsed
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium-high heat.
In a medium bowl, combine chicken pieces, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
Add seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in diced tomatoes with their juice and chicken broth. Stir to combine.
Add uncooked penne pasta to the skillet. Bring the mixture to a boil, then reduce heat to medium-low.
Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in black beans and cooked chicken. Cook for an additional 2-3 minutes until heated through.
Remove skillet from heat and sprinkle shredded cheddar cheese evenly over the top. Cover and let cheese melt for 2 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes