Southwest Pasta with Grilled Chicken

Taco seasonings mixed with chipotle chili are the secret ingredients that give our pasta and chicken entrée that special Mexican flare. Black beans extend this lively dish and add protein, and fiber.

Yield

6 servings

Time

30 minutes to assemble
10-12 minutes to grill
Total time: 40-45 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1 1/2 lbs boneless, skinless chicken breast
1/4 cup oil, plus extra for grilling
1/4 cup lime juice (2 large limes)
1-1 oz package taco seasoning mix
1/2 teaspoon chipotle chili powder
Salt and pepper
2 bell peppers (1 red, 1 yellow)
2-15.5 oz cans black beans, drained
1/2 cup salsa verde (green salsa)
Optional: 2 tablespoons chopped cilantro

Directions

1.	Put large pot of salted water on to boil. Preheat grill to medium high. Place chicken (one at a time) in plastic bag, seal and pound to an even thickness. Remove from bag and place in a dish.
2.	Add oil, lime juice, taco mix, and chili powder, to small bowl. Whisk until combined. Salt and pepper to taste.
3.	Top each breast with 1 tablespoon taco mixture, brushing all sides. Reserve remaining mixture for pasta.
4.	Cut peppers in half, core and brush with oil. Oil grill grates. Grill chicken 5-6 minutes per side or until juices run clear. Grill peppers (skin side down) 4-5 minutes or until blackened and blistered. Remove peppers to plate, and cover.
5.	Cut chicken into thin strips. Peel peppers and cut into strips. Add chicken and peppers to large bowl with accumulated juices. Add drained beans, salsa, remaining taco mixture and cilantro. Mix well.
6.	Meanwhile, boil Notta Pasta according to box directions. Drain but do not rinse. Immediately toss with chicken mixture and serve.

Southwest Pasta with Grilled Chicken

In this recipe

Notta Pasta Rice Fettuccine