Description
Simmering comfort meets southwestern flair in this one pot southwestern alfredo pasta recipe, blending creamy textures with bold spices. Hearty ingredients merge seamlessly, promising you a quick, satisfying meal that delivers maximum flavor with minimal cleanup.
Ingredients
Scale
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 14 oz (397 g) jarred alfredo sauce
- 2 cups dry penne
- 3.4 oz (96 g) can of diced green chiles
- 1 cup frozen corn or corn from 2 ears
- 1 red pepper (diced)
- 1 cup black beans (rinsed and drained)
- 2 cups cooked chicken
Instructions
- Pepper Preparation: Sauté red peppers and green chiles in olive oil over medium heat until tender and slightly translucent, then set aside.
- Pasta Cooking: Boil water and cook penne pasta, adding frozen corn during the final minute of cooking to enhance flavor and texture.
- Combine Components: Drain pasta and corn, then return to the pot and reintroduce sautéed peppers and chiles.
- Final Assembly: Fold in cooked chicken, drained black beans, and alfredo sauce, sprinkling taco seasoning to distribute flavors evenly.
- Serving: Heat the mixture thoroughly, then plate and top with sour cream, diced tomatoes, and optional sliced jalapeños for an extra kick.
Notes
- Optimize Pepper Preparation: Sauté red peppers and green chiles until they’re slightly translucent for a more robust, caramelized flavor profile that enhances the overall dish’s depth.
- Corn Timing Matters: Add frozen corn during the last minute of pasta cooking to maintain its crisp texture and prevent overcooking, ensuring a fresh, sweet crunch in every bite.
- Seasoning Strategy: Adjust taco seasoning carefully; start with a small amount and taste progressively to control the spice level and prevent overpowering the creamy alfredo base.
- Garnish for Impact: Use fresh garnishes like diced tomatoes and jalapeños strategically to add brightness, acidity, and an extra layer of flavor that cuts through the rich, creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg