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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Spicy, filling one-dish meal. Great way to use left-over chicken. You can spice it up or down. Ingredients:
8 ounces penne pasta |
3 cups sliced cooked chicken |
2 tablespoons olive oil |
1 medium onion, chopped |
1 -2 garlic clove, minced |
1/2 red pepper, diced |
1/2 green pepper, diced (optional) |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can chicken broth (or 1 3/4 cups water and 2 chicken bouillon cubes) |
1 (8 3/4 ounce) can whole kernel corn, drained |
1 (15 ounce) can red kidney beans (optional) |
1 teaspoon cumin |
3 teaspoons chili powder |
2 tablespoons worcestershire sauce |
1 tablespoon brown sugar |
1 small bay leaf |
1/8 teaspoon black pepper |
salt (optional) |
Directions:
1. Cook penne pasta according to package directions and drain; set aside.
2. While pasta is cooking, heat olive oil in covered skillet.
3. Add onion, garlic, and peppers; saute until onion is limp.
4. Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
5. Simmer 20 minutes, covered.
6. Add chicken and corn, simmer 5 minutes more until heated through.
7. Add penne pasta and toss until coated.
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