READY IN 25 mins

Southwest Chicken and Pasta

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Read Reviews (14)

"Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite." — Campbell's Kitchen

Directions

Cook pasta according to package directions. Add broccoli and pepper for last 4 minutes of cooking time. Drain.
Mix soup, milk, salsa, chicken and pasta mixture in same saucepot. Heat through. Top with cheese.

Kitchen-Friendly View

COOK 25 mins
READY IN 25 mins

Footnotes

Tip: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

Reviews More Reviews

Most Helpful Positive Review

Oct 27, 2010

Very good! Would rate a 4 1/2 if I could. Used Mini Fusilli pasta, which when I put the water on to boil, I added broccoli and diced red pepper to the water, and when the water boiled, I put in the pasta and only cooked for 4 min. Drained and then placed in a lightly greased 9x13 pan. I put the cooked cubed chicken on top, then the soup mix on top of that, then covered with the parmesan cheese and baked 325 for 45 min as the other reviewer did. It was Great! If you want a lil kick - put some red pepper in the soup mix and if you want it soupier, don't use 3 full cups of pasta. If you want more veggies - I added some fiesta corn and black beans to the soup mix also. Nice recipe to play with! Thanks!

—Paulie's Cook

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Most Helpful Critical Review

Jan 04, 2010

This was pretty good. Hubby really liked it. What I liked is that it is truely an easy to make, healthy, one pot recipe. I added 2 cubed bnls/skls chicken breasts in when I added the vegetables to the boiling pasta because I did not have cooked chicken. Also used wheat corkscrew pasta and frozed broccoli florets. Didn't double the sauce as others had done. I felt like it had just the right amount. Not sure if I will make again???

—Yummy 4 Tummy

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20 Ratings

May 12, 2009

This was good! I didn't change the ingredients, but I did change the way I cooked it. I used boneless chicken breasts that I cubed and then browned, and added the green pepper after the chicken was almost done so it didn't get overcooked. I then added the soup, milk and salsa and simmered while the pasta cooked (and I used penne because that's what I had on hand, and a little less than what the recipe called for because I like it a little saucier). I also used frozen chopped broccoli, and added that to the chicken mixture just to heat through. Added the cooked and drained pasta to the chicken, and it was done. Yum!

—Janet

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Jan 06, 2010

Loved this. Also added canned corn, cooked black beans, and cumin after I had cooked up the cubed chicken. Layered pasta on the bottom, chicken & veggies on top, poured cream mixture on top & combined ... sprinkled lots of parm cheese and put into oven for about 45min ... my picky kids loved it.

—techiemeka

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Nov 02, 2011

very good. my husband is a pasta salad fan and he liked this. :)

—beaner

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Mar 28, 2011

Great, easy starting point for a yummy dinner. I used penne pasta, hardly any cheese, and I baked it as others did.

—Joybelles

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Jan 20, 2011

really nice, I did what others did and only boiled the pasta and veg for 4 mins then drained. I cooked the diced chicken with a diced onion and 3 garlic cloves minced. Then mixed the pasta veg, chicken and sauce together, sprinkled cheese on top and baked in the oven until it was cooked through... @35 mins, the only thing I would change would be to mix in some cheese before baking and not just have it on top...

—row30+

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Jan 26, 2010

Very good! Loved the added veggies (kids thought there were a lot but they ate them). Husband and I thought it needed a bit more flavor. May try Rotel instead of salsa next time.

—mllugenbeel

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Nutrition

Calories
599 kcal
30%

Carbohydrates
90.2 g
29%

Cholesterol
48 mg
16%

Fat
11.9 g
18%

Fiber
7.9 g
32%

Protein
32.9 g
66%

Sodium
1016 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwest Chicken and Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 599
Calories from Fat: 108

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 3.6g 18 %
Cholesterol 48mg 16 %
Sodium 1016mg 41 %
** Potassium 510mg 14 %
Total Carbohydrates 90.2g 29 %
Dietary Fiber 7.9g 32 %
Protein 32.9g 66 %
Sugars 9.3g
** Vitamin A 10 %
** Vitamin C 105 %
** Calcium 16 %
** Iron 40 %
** Thiamin 8 %
** Niacin 110 %
** Vitamin B6 27 %
** Magnesium 27 %
** Folate 134 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.