Southwest pasta salad
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 120 min | Yield: 4 cups |
A protein-packed meal full of nutrients, low on fat.
Ingredients
- 2 pieces Chicken Breast Tenderloins
- 1 tbsp Classic Mediterranean Olive Oil
- 3/4 cup 100% All Natural Whole Wheat Penne
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Sea Salt Grinder
- 1/4 tsp Chili Powder
- 1/3 cup Supersweet Yellow Corn (frozen)
- 3/4 cup Black Beans
- 1 tsp Red Pepper Flakes
- 3/4 cup Fire Roasted Bell Peppers And Onions
Directions
Things you need:
cookie sheet
bowl
1. Preheat 350 degree oven
2. On cookie sheet, drizzle 1 T. of olive oil. Place 2 chicken breast tenderloins on top. Rub both top and bottom with oil. Sprinkle mix of cayenne pepper (1 t.), chili powder, paprika, sea salt, and ground black pepper over tenderloins. Cook in oven for 20-25 minutes.
3. Cook penne as per directions on box--set aside.
4. Drain can of black beans and cook 1/2 cup with 1/3 cup of corn. Season with 1 tsp of cayenne pepper, red pepper flakes, dash of salt and pepper. Set aside.
5. Using same pan, pan fry (w/o oil) frozen fire-roasted peppers and onions, add to bowl with beans, and pasta.
6. After chicken has rested for 5 minutes, cut tenderloins in diagonal strips, add to beans and pasta and mix.
7. Can be enjoyed hot or cold.