Chipotle Chicken Pasta Toss


  • 1 pound boneless skinless chicken breast (2 breast halves)
  • 1/2 cup plus 2 tablespoons Mrs. Dash® Southwestern Chipotle 10 Minute Marinade, divided
  • 8 ounces penne pasta
  • 1 (15 ounce) can black beans
  • 1 cup frozen cut corn
  • 3 medium size Roma tomatoes, about 1 cup, chopped
  • 1 bunch green onions, 1/4-inch, about 1/2 cup
  • 1/2 cup reduced fat sour cream


  1. Marinate chicken breasts in Mrs. Dash® Southwestern Chipotle 10-Minute Marinade in the refrigerator for 10 minutes.
  2. Cook the penne pasta according to package directions.
  3. While the pasta cooks, pour the black beans and frozen corn into a colander and rinse under cool water until corn is defrosted. Place the beans, corn, tomatoes and green onions in a 3-quart or larger serving bowl. Refrigerate.
  4. Grill chicken over medium-high heat until cooked through,about 5 to 6 minutes on each side (or about 7 minutes on a closed indoor grill). Chop into bite-size pieces; add to the bowl with the vegetables and beans.
  5. Drain and add the cooked penne to the bowl.
  6. Stir the remaining 2 tablespoons (or more, added to taste) of marinade into the sour cream and add the sour cream mixture to the bowl. Toss to distribute throughout.
  7. Serve immediately.

Yield: 6 servings

Nutritional Info per serving: Serving size: 10.5 oz.: Calories: 353, Calories from Fat: 15%, Total Fat: 6 grams, Sat Fat: 2 grams, Unsat Fat: 1 gram, Trans Fat: 0 grams, Cholesterol: 51 mg, Sodium: 389 g, Potassium: 597 mg, Carbohydrate: 51 grams, Dietary Fiber: 6 grams, Protein: 27 grams

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