Creamy Southwestern Chicken Alfredo Skillet

  • 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
  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!

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