Wednesday, July 29, 2009

An identity crisis

One of the new favorite meals in the Witherow household has an identity crisis; it can't decide if it's Italian or Mexican. Whatever it is, we love it. And, it's one of the fastest, easiest weeknight meals ever. Gotta love that! I'm eating leftovers now ... so yummy!


Mexican Chicken Penne Pasta
1 package (16 oz.) penne pasta
2 cups cubed cooked chicken (if you want to be really speedy and easy about this, like me, use the Purdue Shortcuts chicken)
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 tsp. salt
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, chopped
1/4 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, queso dip, milk and salt together. Drain pasta; add to chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese.

If you try it and like it (ohmyfriend, you will love it), I can't take credit for the recipe. Thanks to Suzanne and Carter for the goodness; Thursday nights are one of my favorite nights of the week because of them and their family! Plus, they have introduced us to some wonderful meals!


2 comments:

  1. Patrick's Review:
    Five out of five stars!

    This dish is awesome for a number of reasons:
    1. It has pasta
    2. It has chicken and black beans
    3. It has a kickin' cheese sauce

    It's like an Italian dish mixed in with mexican goodness.

    Thanks for making this for dinner baby!

    --patrick

    ReplyDelete
  2. Well, all I can say is I don't care if it has an identity crisis because it is so stinkin' good! The Davis household gives it 5 stars as well- it's now in the rotation! Thanks Kara!

    ReplyDelete

 
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