Creamy Southwestern Chicken Alfredo Skillet

Ingredients

• 2 boneless skinless chicken breasts, cubed
• 1 1/2 cups heavy cream
• 2 cups low sodium chicken broth
• 1 (1 lb) package penne pasta
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can corn, drained
• 1/2 cup shredded or grated parmesan cheese
• 1 packet taco seasoning
• 2 tablespoons cooking oil
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• Chopped cilantro or green onion, for garnish

Preparation

1. In a large skillet, heat oil over medium heat and add chicken, salt, and pepper, and brown 4-5 minutes, stirring occasionally.
2. Add cream, broth, taco seasoning, and stir to combine. Stir in pasta, and bring to a light boil.
3. Reduce heat and stir in corn, beans, garlic, and tomatoes. Cover and cook about 10-15 minutes or until pasta is al dente, stirring occasionally.
4. Turn off heat and stir in parmesan until melted. Garnish with cilantro or green onions, serve warm, and enjoy!