# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 tsp smoked paprika
03 - 1 tsp ground cumin
04 - ½ tsp chili powder
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 2 tbsp olive oil
→ Pasta & Sauce
10 - 10 oz penne or rigatoni pasta
11 - 1 tbsp olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 oz) diced tomatoes, drained
16 - 1 can (14 oz) black beans, drained and rinsed
17 - 1 cup frozen corn
18 - 1½ cups chicken broth
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded Monterey Jack cheese
21 - 1 tsp hot sauce (optional)
22 - Salt and pepper, to taste
→ Garnishes
23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream and lime wedges, to serve
# How to Prepare:
01 - In a bowl, combine the chicken with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and crispy on all sides and cooked through, about 6–8 minutes. Remove to a plate and keep warm.
03 - In the same skillet, add 1 tbsp olive oil. Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, black beans, and corn to the skillet. Stir to combine and heat through.
05 - Pour in chicken broth and bring to a simmer. Stir in the uncooked pasta. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Reduce heat to low. Stir in half the cheddar and Monterey Jack cheeses until melted, then return chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese on top. Cover for 2 minutes to melt, or broil for extra crispiness if desired. Garnish with spring onions, cilantro, sour cream, and lime wedges before serving.
