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.
