Southwest Chicken Pasta
Recipe type: One Pot
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
Dinner on Monday night can be one of those maddening things for us. Every now and then I have these great intentions on Sunday to have a healthy, yummy meal plan for the whole week, but then Monday comes along and lays me out flat. Going back to work and school on Monday’s is always such a shock to my system, despite it’s regular appearance. And it is so easy to throw my very yummy, but somewhat complicated, dinner plan out the window. In those instances I am grateful for the few almost-one-pot wonders from our stock pantry items.
  • 1 dozen raw chicken boneless-skinless tenders
  • 1 can Black Beans (drained and rinsed)
  • 1 can Diced Tomatoes with green chili’s
  • 1 can Diced Italian seasoned tomatoes
  • 3 Tbsp of Sour Cream
  • Grated Cheese
  • 1 box Penne Pasta
  1. Pre-Heat Oven to 400 degrees
  2. Was and dry chicken tenders, then lay in a slightly greased cassarole pan
  3. Strain and wash black beans
  4. Cover chicken with tomatoes, beans, and sour cream.
  5. Put Chicken mixture in over and bake for 20 minutes – making sure the mixture is bubbling and chicken is cooked through before serving.
  6. Boil and strain Penne Pasta.
  7. Serve Chicken mixture over Penne Pasta, top with more sour cream and grated cheese to taste.
Recipe by Jerusalem Greer at