Diane's 30 Minute Southwest Navajo Chicken Penne
  • 12 ounces whole wheat pasta
  • 1 14.5 ounce can stewed tomatoes
  • 1 can Cheddar Cheese Soup - NOT DILUTED
  • 1 4 ounce can roasted jalapenos - diced
  • 4 ounces (1/2 jar) of roasted red peppers - diced
  • 2 boneless chicken breast halves - cut into 1 inch chunks
  • 1 onion, diced
  • 1 teaspoon cumin (or to taste)
  • 1 tablespoon chili powder (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 4 scallions, sliced on the bias - white and green parts
  • Dashes hot sauce if heat isn't enough for you. (We always add extra heat.)
  1. Put chicken chunks in a Ziploc bag. Add cumin, chili powder and freshly
  2. ground pepper. Shake to coat chicken. Heat a few teaspoons of olive oil in
  3. a large skillet and add chicken to brown. When browned on all sides,. add
  4. onion and stir to soften the onion. Turn down heat and add the can of
  5. roasted jalapenos (drained). Stir to mix into chicken/onion. Add roasted
  6. red peppers, cheddar cheese soup and stewed tomatoes stir to combine and
  7. heat through, allowing the chicken to finish cooking.
  8. Meanwhile, cook pasta according to directions. When done, drain and add
  9. pasta to the chicken skillet. Stir to coat, garnish with scallions and
  10. serve.