Mexican Bow Tie Pasta

When we got married, Dylan’s aunt gave him a cookbook called Recipes to the Rescue. We were intrigued by one of the recipes called Mexican Bow Ties, and we’ve been making it ever since. It’s a pretty quick meal, which works great for weeknights.

Mexican Bow Ties

Ingredients
  • 1 pound of chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 12 oz box of bow tie pasta
  • 1 – 15 oz can of black beans, rinsed and drained
  • 1 – 15 oz can of sweet corn, drained
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 1 – 16 oz jar of salsa
  • For serving:
    • Sour Cream
    • Fresh Cilantro
    • Avocado or Guacamole (optional)
Directions
  • Brown chicken in a skillet with a guzzle of oil. Halfway through cooking, sprinkle the chicken with the onion powder and garlic powder and continue cooking.
  • Cook pasta according to package directions. Add the peas and corn during the last 5 minutes of cooking. Drain well and return to pan.
  • Toss pasta mixture with the butter. Then add in the cheese and stir well until it’s melted. Add the salsa and black beans and mix well again.
  • Serve with dollops of sour cream and top with cilantro. I also like to add fresh avocado or guacamole on top.

Recipe adapted from the book Recipes to the Rescue.

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