I love simple, easy, and healthy meals like our One Pot Southwest Pasta. This dish is so quick to whip up that you’ll have dinner ready in about 30 minutes. It’s great when you want a meal high on nutrition and taste, but low on complaints and fuss.
If you love one pot meals as much as we do, then you’ll also love our One Pot Pizza Pasta for Kids. It makes a great alternative to pizza night and it’s so easy to make!
What makes this meal so healthy is that it is packed high in vitamins, protein, fiber, and healthy fats. This dish is rather versatile too–you can add or omit and ingredients (just be sure to keep the same amount of liquid for the dry pasta). I have a family of six and we easily had leftovers, so plan on leftovers, halve the recipe OR freeze a portion (omit fresh avocado) for a day when you don’t feel like cooking.
One Pot Southwest Pasta
- 16 oz mezze penne
- 3 cups chicken broth
- 2 cups raw chicken, cut into cubes or small pieces
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can whole kernel corn, rinsed and drained
- 1 small can Rotel
- 4 cups fiesta blend cheese, shredded
- 1 avocado, cubed
- 1/4 cup queso fresco, crumbled (for garnish, optional)
- 1/2 cup fresh cilantro, chopped
In a heavy skillet heat a tablespoon of olive oil, saute onion until nearly translucent (about 3-5 minutes). Add minced garlic and saute for an additional minute. Add chicken and chili powder, continue to cook until chicken is done and no longer pink in center.
Add black beans, corn, and Rotel. Stir to combine.
Add pasta and broth. Bring to a boil and continue to cook, stirring frequently for 10-12 minutes or until pasta is done and most of the liquid has reduced. Remove from heat.
Stir in cheese until well combined. Top our One Pot Southwest Pasta with fresh avocado cube, chopped cilantro, and crumbled queso fresco.
There you have it: an easy, one pot Southwest pasta meal that you’ll be wanting to make again and again.