Chicken Taco Pasta

This is one of those not-sure-what-to-make-don’t-really-want-to-cook-wonder-what-I-have-in-the-kitchen kind of recipes.  And it turned out great.  This would also be good substituting rice for the pasta and serving inside a burrito.  Hmm, that might be tomorrow night’s meal.

Ingredients

12 oz. medium size pasta, such as cavatappi or fusilli

2 t olive oil

2 chicken breasts, cut into approx. 1” pieces

1 ½ t taco seasoning

½ t cumin

½ t onion powder

½ t salt

¼ t pepper

1 can crushed tomatoes

1 can corn, drained

1 can black beans, drained and rinsed

Additional salt and pepper, to taste

Sour cream and grated cheddar cheese, for topping

Cook pasta according to package directions in heavily salted water.  Drain and set aside.

Heat olive oil in a large skillet over medium high heat.  When oil is hot, add chicken to skillet and sprinkle on taco seasoning, cumin, onion powder, salt, and pepper.  Stir to coat chicken.  Cook about 5 minutes, turning chicken occasionally so all sides get browned.

Add tomatoes, corn, beans, and reserved pasta.  Stir to combine and cook about 5 minutes, until heated through.  Add additional salt and pepper to taste.  Serve with sour cream and cheddar cheese.