Hello!
Thanks for wanting this recipe!
I hope you love it like Marty and I do. I also hope you enjoy how fast it is to make! It takes about 16 minutes to make this Chicken Pasta Skillet meal. 😃
You will notice that a lot of the ingredients are freeze-dried vegetables from a company called Thrive Life, which you can substitute for fresh if you wish. I really enjoy Thrive Life meats, vegetables, and fruits because they help me waste less food, have healthy food on hand, and are delivered to my door.
INGREDIENTS:
1 cup Seasoned Chicken Slices
½ cup Red Bell Peppers
½ cup Onion Slices
½ cup Sweet Corn
2 tbsp. Green Chili Peppers
1/4 cup Instant Black Beans
1 tsp. Chef’s Choice Seasoning Blend
½ cup Velouté (Rich Chicken Gravy)
8 oz Farfalle Pasta (gluten free or traditional)
1 tbsp. Butter
1 tbsp. Garlic, minced
1 tsp. Chili powder
1 tsp. Cumin
3½ cup Water
1 tsp Cholula Hot Sauce
½ cup Sour cream
3 tbsp. Cilantro, fresh, chopped
1 tbsp. Lime juice
Tip From the Chef:
Freeze-dried foods crisp up fast, SO make sure to measure out all your ingredients first.
Cook With:
Medium-sized pot or pan
Skillet or frying pan
STEPS:
1. To cook the pasta, add the farfalle pasta to boiling salted water in a medium-size pot. Once pasta is done, drain and set it aside.
2. While the pasta is cooking, in a large skillet, sauté garlic in butter. Add in the Chicken Slices, Red Bell Peppers, Onion Slices, Sweet Corn, Chili Peppers, and Instant Black Beans. Add in water, chili powder, cumin, and Chef’s Choice Seasoning and bring to a simmer.
3. Simmer for 15-20 minutes covered or until beans are cooked.
4. Once cooked, add in the Velouté and Cholula Hot Sauce. Allow to simmer 1-2 minutes while stirring.
5. Fold the sour cream and lime juice into sauce.
6. Add in cooked pasta and cilantro to the sauce and mix together. Make sure pasta is hot and serve.
SERVING IDEA: Portion pasta in bowl or plate.
