Ingredients

The following ingredients have 9 Servings
  • 16 ounces bowtie pasta
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • ½ ounce Taco Seasoning (Click for Homemade Recipe!)
  • ¾ cup Red Enchilada Sauce
  • ½ cup sour cream***
  • 1 tablespoon freshly squeezed lime juice
  • 1 11 ounce can Mexican Corn, fully drained and rinsed
  • 1 15 ounce can black beans, fully drained and rinsed
  • ¼ cup freshly chopped cilantro
  • ½ cup chopped red onion
  • 1 cup Mexican blend cheese
  • salt and pepper to taste
  • optional add-ins: 1/4 cup chopped jalapeños (1 tablespoon hot sauce)
  • More sour cream and cilantro for garnish
  • ***to make this healthier (sub Greek yogurt for the sour cream and leave out the cheese!)

Instruction

  • Bring a pot of 5-6 quarts salted water to a boil.
  • Add in the pasta and cook for 15 minutes, or until pasta is al dente.
  • Meanwhile, coat each chicken breast with the taco seasoning, liberally on each side.
  • Add the olive oil to a nonstick skillet and heat over medium/high heat. Add in the chicken and cook for 7-10 minutes on each side, depending on thickness, until chicken is cooked through. Cut with a knife to make sure the chicken is fully cooked. When cooked, cut into strips and set aside.
  • When pasta is cooked, drain in a colander and place in a large bowl.
  • Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corns, bean, cilantro, onion, cheese, and salt and pepper to taste. Lastly stir in the chicken.
  • Top with more sour cream and cilantro.
  • Serve cold or hot, enjoy!
  • ***to make spicier, add in the optional jalapeños and hot sauce. To make it healthier, sub Greek yogurt for the sour cream and leave out the cheese!