Southwest Navajo Chicken Penne

I made this recipe last night and it was quite yummy!

NOTES: I made a few substitutions. Used mostaccioli for penne pasta. It's the same as penne only bigger. Used diced tomatoes for stewed ones. Used diced chili peppers for jalapenos.



SOUTHWEST NAVAJO CHICKEN PENNE

Similar to Houlihan's Navajo Chicken Penne. The Houlihan's version has shitake mushrooms in it, they're not included in this recipe.

12 oz penne pasta
1 (14.5 oz) can stewed tomatoes
1 can Cheddar cheese soup, undiluted
1 (4 oz) can roasted jalapenos, diced
4 oz. (1/2 jar) of roasted red peppers, diced
2 boneless chicken breast halves - cut into 1" chunks
1 onion, diced
1 tsp. cumin (or to taste)
1 tbsp. chili powder (or to taste)
1 tsp. ground black pepper (or to taste)
4 scallions, sliced
Hot sauce (optional)

Put chicken chunks in a Ziploc bag. Add cumin, chili powder, ground pepper. Shake to coat chicken. Heat a few teaspoons of olive oil in a large skillet and add chicken to brown. When browned on all sides, add onion and stir to soften the onion. Turn down heat and add the can of roasted jalapenos (drained). Stir to mix into chicken/onion. Add roasted red peppers, cheddar cheese soup and stewed tomatoes stir to combine and heat through, allowing the chicken to finish cooking.

Meanwhile, cook pasta according to directions. When done, drain and add pasta to the chicken skillet. Stir to coat, garnish with scallions and serve. Hot sauce can be added to individual servings if additional spice is wanted. Serves 6.