I’d LOVE to do that whole menu planning thing and I’m really working up to it. For now, though, I plan about three days out.
Then, some nights, I just wing it.
Looking in the pantry and refrigerator, I found these items plus a can of black beans and a can of corn.
And we always have chicken breasts stocked in the freezer.
Sounds like a Southwest night to me. Here’s what I came up with for my Southwest Chicken and Pasta Skillet.
- 1 lb boneless skinless chicken breast, cut into cubes
- Lawry’s Baja Chipotle Marinade
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes or Rotel tomatoes with chilies*
- less than 1/2 pound pasta like wagon wheels or rotini, cooked al dente and drained
- Monterey Jack cheese, if desired
- Light sour cream, if desired
Place chicken pieces and marinade in a large plastic zip bag for a least 1/2 hour. In a large skillet, cook chicken with the marinade for 5-10 minutes until chicken is no longer pink.
Remove from heat, garnish with Monterey Jack cheese and sour cream and serve.
*NOTE: To dial down the spice, use regular diced tomatoes instead of Rotel. I will probably do this next time. My 6 year old ate this, but also drank an entire glass of water during his meal! My husband, who loves spicy food, thought that the heat was just right. You be the judge.
So, if you’re looking for a a skillet pantry meal with a little kick, give this one a try.
Check them both out for some yummy inspiration!Pin It