South of the Border Chicken and Pasta Skillet
Bring bold flavors to your table with this one-pan wonder: South of the Border Chicken and Pasta Skillet. This vibrant, easy-to-make recipe combines tender bites of seasoned chicken, penne pasta, and a medley of sautéed onions and red bell peppers, all simmered in a zesty sauce made with chicken broth, diced tomatoes with green chilies, and aromatic spices like cumin, chili powder, and smoked paprika. Topped with gooey melted Mexican blend cheese and finished with fresh cilantro and a squeeze of lime, this dish is a fiesta of flavors that comes together in just 45 minutes. Perfect for busy weeknights, this skillet meal delivers a satisfying combination of protein, veggies, and carbs in every bite, all while minimizing cleanup. If you're searching for a hearty, crowd-pleasing dinner with a Tex-Mex twist, this recipe is your answer!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 can (10 ounces) canned diced tomatoes with green chilies (e.g., Rotel)
- 2 cups dry penne pasta
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Cut the chicken breasts into bite-sized pieces and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and red bell pepper. Sauté for 3-4 minutes until vegetables are softened.
Add minced garlic, cumin, chili powder, smoked paprika, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir and cook for 1 minute until fragrant.
Pour in chicken broth and canned diced tomatoes with green chilies (do not drain). Stir to combine and bring to a simmer.
Add dry penne pasta to the skillet and stir to ensure it is submerged in the liquid. Cover the skillet and reduce heat to medium-low. Cook for 12-14 minutes, stirring occasionally, until the pasta is al dente.
Return the cooked chicken to the skillet and stir to combine. Sprinkle shredded Mexican blend cheese evenly over the top and cover for 2-3 minutes until the cheese is melted.
Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 5339 mg | 232% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 30.9 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1491 mg | 115% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
