Barb's SW Navajo Chicken Penne

homecook

New member
This is based on a meal I've had at Houlihan's restaurant that I love. I think I came pretty close.

12 ounces penne pasta
1 14.5 ounce can stewed tomatoes
1 can Cheddar Cheese Soup - NOT DILUTED
1 4 ounce can roasted jalapenos - diced
4 ounces (1/2 jar) of roasted red peppers - diced
2 boneless chicken breast halves - cut into 1 inch chunks
1 onion, diced
1/2 lb. shitake mushrooms
1 teaspoon cumin (or to taste)
1 tablespoon chili powder (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
4 scallions, sliced on the bias - white and green parts
Dashes of hot sauce if heat isn't enough for you. (I always add extra heat.)


Put chicken chunks in a Ziploc bag. Add cumin, chili powder and freshly
ground pepper. Shake to coat chicken. Heat a few teaspoons of olive oil in
a large skillet and add chicken to brown. When browned on all sides, add
onion and mushrooms, stir to soften. Turn down heat and add the can of
roasted jalapenos (drained). Stir to mix into chicken mixture. Add roasted
red peppers, cheddar cheese soup and stewed tomatoes stir to combine and
heat through, allowing the chicken to finish cooking.

Meanwhile, cook pasta according to directions. When done, drain and add
pasta to the chicken skillet. Stir to coat, garnish with scallions and
serve.

Barb
 
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