My “go-to” dish when I just need to whip something together on a busy night is usually some form of pasta. This dish is loosely inspired by the Southwestern Mac and Cheese at Surly Girl Saloon, made with a bunch of things I already had in my pantry and fridge. I’m submitting it to be part of this week’s Presto Pasta Nights roundup, hosted by Katie of One Little Corner of the World.
Creamy Southwest Chicken Pasta
1 lb. rotini pasta
2 poblano peppers, seeds removed and cut into strips
1 large onion, sliced thinly
2 tbsp. canola oil
1 package chicken strips
1 bottle Heinz chili sauce
1 pint cream
1 can corn, drained
1 can black beans, drained
4 oz. shredded cheddar/monterey jack, plus extra for sprinkling
5 Roma tomatoes, diced
Penzey’s Southwest seasoning, to taste
Penzey’s Fajita seasoning, to taste
Red Pepper Flakes, to taste
Start water for pasta, and prepare the pasta as you are making the sauce.
Heat oil in a non-stick skillet, and then saute peppers and onions until starting to soften. Add chicken. Add corn and beans, and stir. Add chili sauce and cream, and stir. Heat until simmering, and then add cheese, a little bit at a time. and stir though until melted. Season to taste with spices. Set aside.
When pasta is cooked, drain and add to sauce and stir though. Dish out into bowls, top with more cheese and diced tomatoes, and serve.