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Source: Nestle® Very Best Meals

Southwest Fettuccine
Corn, black beans and diced green chiles give this chicken pasta its southwestern flair. A simple salad, some breadsticks and ice-cold Nestea are all it takes to finish the meal.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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1 package BUITONI® refrigerated Fettuccine, cooked, drained and kept warm
1 teaspoon olive oil
1 package boneless skinless chicken breast, (4-6 oz.) cut into strips
1 package BUITONI® refrigerated Fat Free Garden Vegetable Sauce, (15 oz.)
1/2 cup ORTEGA® Thick & Chunky Salsa
1/2 cup canned black beans, drained
1/2 cup frozen whole kernel corn
1 can ORTEGA® Diced Green Chiles, (4 oz.)
1 tablespoon cilantro, fresh chopped
1/8 teaspoon cumin, ground
1/8 teaspoon red pepper flakes, crushed

HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink.

STIR in sauce, salsa, beans, corn, chiles, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.

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