One of my favorite things to do is go through the fridge and see what I have on hand and come up with something yummy for dinner. It’s like a fun little “Chopped” challenge…

But without all the crazy ingredients….

Or competitors….

Or judges…

Well, I won’t win $10,000 either so we’re even!

Anyway, this pasta dish was a result of one of those evenings. I had bell peppers and fresh oregano on hand along with some tomatoes I really needed to use up. I decided to go for southwestern flavors, (how typical…) but the end result was mouth-watering! I didn’t have heavy cream, which is what I usually use for creamy pastas, but I had sour cream and thought it would complement the flavor profile I was going for perfectly. Boy was I right!

I used chicken breast that I boiled with some salt and pepper and shredded to have it blend with the peppers and rigatoni pasta I was using. Of course, any shredded chicken you might have would work just as well. Using fresh oregano and cilantro really upped the flavor and gave it some depth. A little spice and ancho chili powder made this a quick meal I will make over and over again.

You can be the judge this time.

Southwest Chicken Rigatoni

2 Chicken Breasts, shredded
8oz Rigatoni
2 tbsp Olive Oil
1 medium Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced
2 cloves Garlic, minced
1 tbsp Fresh Oregano, finely chopped
1/4 cup Cilantro, chopped
1 large Tomato, diced
1 tsp Ancho Chili Powder
1 tsp Coriander
1 tsp Cumin
Pinch of Cayenne
Salt and Pepper
1/2 cup Sour Cream

If you are using uncooked chicken, cut chicken breasts into quarters and place in a pot with water. Season with 1 tsp salt and some pepper, and bring to a boil. Simmer until cooked through, about 20 minutes.

Once cool to the touch, shred the chicken and set aside.

Bring water to boil in a large pot for the Rigatoni. Salt and boil the pasta for 8-10 minutes until al dente. Drain and set aside.

While preparing the chicken and pasta, heat olive oil in a large saucepan and sauté sliced onions and bell pepper until soft and onions begin to brown.

Add garlic, oregano, cilantro, and tomato and cook a few minutes more until everything starts to come together.

Season with chili powder, coriander, cumin, pinch of Cayenne and salt and pepper to taste.

Stir in chicken and toss to combine.

Stir in the sour cream and allow to simmer for a few minutes.

Add the cooked rigatoni and toss to combine.

Adjust salt and pepper to taste and enjoy!

Check out our fun recipe video on Instagram @a.la.susu.