Fiesta Ole Pasta

Fiesta Ole Pasta


1 lb. penne pasta

1 1/2 lbs. skinless boneless chicken breasts seasoned with salt and pepper

1 1/2 cups salsa, your favorite

1- 15 oz. can fire roasted tomatoes, diced

1-10 oz. Mexi- corn

1 – 15oz. can black bean or kidney beans, drained and rinsed

1- 10 oz. frozen chopped spinach, thawed and well drained

3 cloves garlic, minced

1/2 tsp. ground coriander

1 1/2 tsp. ground cumin

1 1/2 tsp. oregano

1/4 tsp. chipotle chile powder

1 – 8 oz. pkg. cream cheese, room temperature

1/4 cup chopped cilantro

Cotija cheese for garnish and 1/2 of the chopped cilantro for garnish

Bring large pot of salted water to boil. Add penne and cook to al dente.

Slice seasoned chicken into 1/4 inch slices. To a large pot add chicken, salsa, garlic and roasted diced tomatoes. Bring to boil and simmer covered and poach chicken until done. Once chicken is done add the spinach, corn , beans , spices, half of the chopped cilantro and cream cheese. Over med-low heat stir until combined. Salt and pepper to taste.

Stir in penne.

Garnish with cotija cheese and chopped cilantro.

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