Southwest Pasta

  • 2 Tablespoons butter
  • 1 small red or green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup grilled chicken, diced
  • 1/3 cup black beans (canned is acceptable)
  • 3 Roma tomatoes, diced
  • 1 large ear fresh corn, husked and cut off cob (canned
  • corn is acceptable)
  • 1/2 bunch cilantro, chopped
  • 1 jalapeño, seeded and chopped
  • 1/3 cup heavy cream
  • 1 (10 oz.) package spiral pasta, cooked
  • Salt and freshly ground black pepper to taste

Over medium heat, melt butter in a 2-1/2 quart covered casserole such as the Chantal Sauté & Serve. Add peppers and onion and cook for 2-3 minutes. Add chicken and beans; heat through. Add tomatoes, corn, cilantro, jalapeño and cream; heat through. Add pasta, salt and pepper and toss well until heated through.

Makes 4 to 6 servings.

Recipe created by Houston Chef and Caterer Ruth Meric


Chantal's Cook & ServeTM

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007


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