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Southwest Chicken and Corn Chowder Pasta
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Brief Description
Southwest seasoned chicken tossed with corn and pasta in a creamy sauce with monterrey jack cheese.
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Main Ingredient
pasta
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: fremmwaom
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Posted On: May 18, 2020
Number of Servings:
Ingredients:
- 4 - chicken tenderloins flattened
- 1 tablespoons - butter
- 1 tablespoons - olive oil
- - fajita seasoning, cumin and chili powder to taste
- 1 cans - Southwest Corn (with peppers) OR 1 cup corn kernels if frozen, thaw
- 2 tablespoons - flour
- 1/2 cups - chicken broth
- 1/2 cups - half-and-half OR cream
- 2 cups - penne pasta
- 1/2 cups - grated Monterey Jack or Parmesan cheese
Directions:
Flatten chicken tenderloins and season on both sides with fajita seasoning, chili powder and ground cumin. (If you have time, drizzle with olive oil and allow to sit at room temperature for 15-30 minutes to let seasoning soak in).
Bring a saucepan of salted water to a boil. Cook penne (or preferred shape) pasta for 10 minutes; drain.
Meanwhile, heat skillet with butter and oil over medium-high heat and place chicken pieces into skillet, cooking on each side about 4 minutes 'til browned and cooked through, turning down skillet heat slightly as needed to prevent over-cooking.
Remove skillet from heat, remove chicken pieces and cut into bite-sizes pieces and then return to skillet.
Place skillet back over medium-low heat, and add corn kernels to skillet with chicken pieces. Sprinkle flour over all and stir. Pour in chicken broth, stir, and cook for 2-3 minutes until slightly thickened; stir in half-and-half and turn heat down to Low, cooking for 2-3 minutes to allow mixture to thicken further. Stir in grated cheese until melted.
Add drained pasta to skillet with chicken and sauce and allow to simmer for 2-4 minutes to allow flavors to blend before serving.
Serve with additional grated Parmesan or chopped fresh parsley or cilantro, as desired.
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