Southwestern Pasta

Name: Southwestern Pasta
Ingredients: 3 large sweet onions (about 2 1/4 lbs. total); 1 lb chicken breast, cubed; 2 tablespoons olive oil; 1 1/2 teaspoons ground cumin (to taste); 1 1/2 teaspoons chili powder (to taste); 3/4 teaspoon salt; 1 dash cayenne pepper; 1 1/2 cups diced tomatoes; 3/4 cup corn kernel, fresh or frozen; 2 jalapeno peppers, seeded and finely chopped; 1 1/2 cups reduced-sodium fat-free chicken broth; 12 ounces fettuccine, cooked as package directs; 6 ounces goat cheese, crumbled; 1/3 cup cilantro, chopped

14 ingredients

5 steps

Ingredients

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

Directions

1

Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
2

In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
3

Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
4

Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
5

Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.