Prep: 5 Mins Cook: 15 Mins
Corn, black beans and diced green chiles give this chicken pasta its southwestern flair. A simple salad, some breadsticks and ice-cold iced tea are all it takes to finish the meal.

Southwest Fettuccine


  • 1 teaspoon olive oil
  • 1 (4-6 oz.) boneless, skinless chicken breast, cut into strips
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup canned black beans, drained
  • 1/2 cup frozen whole kernel corn
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes


HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink.

STIR in sauce, salsa, beans, corn, chiles, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.

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