Southwestern Chicken and Black Bean Alfredo Pasta

Instructions

1. 1

   Remove the stem and seeds from the bell pepper and cut it into small dice.

2. 2

   Heat the olive oil in a wide, heavy-bottomed 4-litre saucepan over medium heat. Add the pepper and cook for 4 minutes, stirring occasionally. Add the green chiles with their juices and cook for 1 minute, then scrape the mixture into a heatproof bowl.

3. 3

   Add the chicken breast to the same saucepan and cook over medium-high heat for 6–7 minutes per side until cooked through, then cut into bite-size pieces. Pour the water into the same saucepan, cover and bring to a rolling boil over high heat, allowing about 8–10 minutes. Meanwhile, drain and rinse the black beans, measuring 240 g after draining.

4. 4

   Add the penne to the boiling water and cook uncovered, stirring regularly, until just tender, usually 10–12 minutes or according to the packet. Add the frozen corn for the final 2 minutes, keeping the water boiling. Reserve 150 ml of the cooking water, then drain the pasta and corn.

5. 5

   Return the saucepan to medium-low heat. Add the pasta, corn, pepper mixture, chicken, black beans, Alfredo sauce, taco seasoning and all 150 ml of reserved cooking water. Stir gently for 6–8 minutes, until the sauce is steaming and lightly bubbling and the chicken and pasta mixture reach 74°C/165°F on a food thermometer. Do not boil vigorously.

6. 6

   Divide between four bowls and serve immediately.