Dark's Kitchen
Serves 6-8

2 boneless, skinless, chicken breasts, cubed
1 1/2 C heavy cream
2 C  chicken broth
1 lb penne pasta
1 15 oz. can black beans, drained and rinsed
1 15 oz. can diced tomatoes
1 15 oz. can corn, drained
1/2 C shredded or grated parmesan cheese
1 packet taco seasoning (see my homemade taco seasoning, in Misc recipes)
2 Tbsp cooking oil
1 Tbsp minced garlic
salt and pepper, to taste
chopped cilantro or green onion, garnish


In a large skillet, heat oil over medium heat. Add chicken, salt, and pepper. Brown 4-5 minutes, stirring occasionally.

Add cream, broth, and taco seasoning. Stir to combine.

Stir in pasta. Bring to a light boil.

Reduce heat.

Stir in corn, beans, garlic, and tomatoes.

Cover and cook 10-15 minutes, or until al dente.

Turn off heat and stir in parmesan, until melted.

Garnish with cilantro or green onions.
Creamy Southwestern Chicken Alfredo Skillet
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