One Pot Wonder Southwest Pasta

I love One Pot recipes, whether you throw it all in and just cook, or you use the same one pot or pan several times for the recipe. This one is from The Wholesome Dish, and since I love anything remotely Mexicanny, I had to try it. It came out soupier than many of the One Pot pasta recipes I’ve made, but that’s not a bad thing. I *love* soup, and this was SO good that my daughter Megan and I ate leftovers for breakfast the next day. Yup, we’re weird like that. ;-)

The only changes I made to this recipe was adding some chicken breast and a couple cloves of garlic. You know how I love garlic, and it keeps me safe from vampires, too. ;-)

So, let’s get cooking!

First cut the veggies. Slice the pepper and onion into strips about an inch long. Mince the garlic.

Measure out the two cups of frozen corn. Or if you’re like me and froze a huge bag of it without thinking, use a butter knife and hammer to hack off 2 cups of frozen corn. ;-)

Place the peppers, onions, tomatoes, corn, garlic, and pasta in a large pot.

Cut the chicken breast into cubes. This recipe would be fine without the chicken too, but I have a little carnivore named Timmy who asks for meat all the time. ;-)

Add the cubed chicken to the pot, along with the taco seasoning, oil, and broth.

Bring to a boil, then turn heat down to simmer, covered, for about 12-15 minutes.

Drain and rinse the black beans and add to the pasta mixture along with the cheese. Mix in until heated through, and serve it up.

Enjoy! ~TMMF

One Pot Wonder Southwest Pasta

1 green bell pepper
1 medium onion
2 cloves garlic
1 15 oz can diced tomatoes & chilies
14 oz pasta
1 chicken breast (optional)
1 packet taco seasoning
2 tsp oil
4 c chicken broth
1 15 oz can black beans
1 c fiesta blend shredded cheese