Southwest Chicken and Pasta

Southwest Chicken and Pasta


"Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite."


25 m servings 568 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 90.2g
  • 29%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Cook pasta according to package directions. Add broccoli and pepper for last 4 minutes of cooking time. Drain.
  2. Mix soup, milk, salsa, chicken and pasta mixture in same saucepot. Heat through. Top with cheese.


  • Tip: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
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  1. 20 Ratings


Very good! Would rate a 4 1/2 if I could. Used Mini Fusilli pasta, which when I put the water on to boil, I added broccoli and diced red pepper to the water, and when the water boiled, I put in ...

Loved this. Also added canned corn, cooked black beans, and cumin after I had cooked up the cubed chicken. Layered pasta on the bottom, chicken & veggies on top, poured cream mixture on top & ...

This was good! I didn't change the ingredients, but I did change the way I cooked it. I used boneless chicken breasts that I cubed and then browned, and added the green pepper after the chicken ...