Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound chicken breast, diced (optional)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup corn kernels
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook penne pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5 minutes.
- Add chopped bell peppers, corn, and garlic to the skillet. Cook for another 3-4 minutes until vegetables are tender.
- Pour in heavy cream and stir in cumin, smoked paprika, chili powder, salt, and pepper. Bring to a simmer.
- Stir in shredded cheese until melted and sauce is creamy.
- Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped cilantro and serve hot.
Notes
- You can substitute chicken with shrimp or make it vegetarian by adding more vegetables.
- For an extra kick, top with sliced jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free optional if gluten-free pasta used
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg