Healthy Southwestern Chicken and Pasta Recipe

southwestern chicken and pasta recipe

In an attempt to keep supper on the healthy side I decided to give this Southwestern Chicken and Pasta Recipe a try. This is a simple recipe that doesn’t require many ingredients, cooks quickly, and has a good combination of flavors. When I prepared this recipe I used mild salsa because I don’t like a lot of heat, but if you want to turn up the heat a little bit just use medium or hot salsa.


Healthy Southwestern Chicken and Pasta Recipe
Recipe Type: Main
Cuisine: Mexican
Author: Patricia
Cook time:
Total time:

Healthy Southwestern Chicken and Pasta Recipe

  • Author: Cullys Kitchen


  • 1 cup uncooked rigatoni
  • 1 pound chicken tenders (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • A ¼ cup of salsa
  • 1 ½ cups tomato sauce (unsalted)
  • 1/8 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can black beans (15 ounces – drained and rinsed)
  • A ½ cup of frozen corn
  • ¼ cup shredded Colby and Monterey Jack cheese (Co-Jack)


  1. Cook pasta according to package directions to al dente. Drain and rinse.
  2. In a large skillet over medium-high heat, using the olive oil, cook the chicken until no longer pink inside.
  3. Stir in the salsa, tomato sauce, black beans, pasta, and corn. Mix in the seasonings and continue cooking until heated through.
  4. Serve hot garnished with the cheese.

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