Southwest Chicken Pasta Skillet in a Jar

Southwest Chicken Pasta Skillet in a jar

 Adapted from Chef Todd

This has been a family favorite for many meals. You can add more of any vegetable. Also, you can substitute the sour cream and limeade powders with fresh sour cream and lime when you fold in the pasta.

-Layer in jar

1 cup FD chopped chicken

½ cup FD red bell peppers

½ cup FD chopped onion

½ cup FD sweet corn

2 TBSP FD green chili peppers

¼ cup Instant black beans

-Bag in jar

1 tsp. Chef’s Choice Seasoning Blend

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. cumin

1 tbsp. FD cilantro

-Bag in jar

½ cup Veloute’

½ tsp. Summer Limeade Powder

½ cup Thrive sour cream powder

-From pantry

1 Tbsp. butter

1 Tbsp. garlic, minced (optional, may use powdered)

1 tsp. hot sauce

4 cups water

1 lb. Pasta

1.     Cook Pasta according to package directions. Drain and set aside.

2.     Saute’ the garlic in butter. Add chicken, bell pepper, onion, corn, chili peppers and black beans. Add 4 cups of water and spices. Bring to a simmer.

3.     Cover with lid, simmer for 15-20 minutes until beans are tender.

4.     Once cooked, add in the Veloute’, limeade powder, sour cream powder and hot sauce with. Simmer 1-2 minutes while stirring.

5.     Fold in cooked pasta. Garnish with cilantro, diced avocado and tomato. Serves 6-8