# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 tsp smoked paprika
03 - 1 tsp ground cumin
04 - 1/2 tsp chili powder
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 2 tbsp olive oil
→ Pasta & Sauce
10 - 10 oz penne or rigatoni pasta
11 - 1 tbsp olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 oz) diced tomatoes, drained
16 - 1 can (14 oz) black beans, drained and rinsed
17 - 1 cup frozen corn
18 - 1 1/2 cups chicken broth
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded Monterey Jack cheese
21 - 1 tsp hot sauce (optional)
22 - Salt and pepper, to taste
→ Garnishes
23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream and lime wedges, to serve
# How To Make:
01 - Combine chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a bowl, tossing to coat evenly.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes until golden brown on all sides and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tbsp olive oil. Cook diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in drained tomatoes, black beans, and frozen corn. Mix well to combine all ingredients.
05 - Pour in chicken broth and bring to a simmer. Add uncooked pasta, cover, and cook for 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed.
06 - Reduce heat to low. Stir in half the cheddar and Monterey Jack cheeses until melted, then return cooked chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese over the top. Cover for 2 minutes until melted, or broil briefly for a crispy golden topping if desired.
08 - Top with sliced spring onions, chopped cilantro, sour cream, and lime wedges before serving.
