Chicken, Corn, and Black Bean Pasta in Fire Roasted Tomato Cream Sauce

How to make Chicken, Corn, and Black Bean Pasta in Fire Roasted Tomato Cream Sauce Recipe -  No need to heat the oven for this simple smoky and creamy pasta dish. Preparation is done right on the stovetop in less than 30 minutes. If time is short, use rotisserie chicken from the grocery store instead of baking your own chicken. Once the vegetables are chopped, have the kids help measure them and add to the pot. Serve this recipe with a simple salad and Cheesy Garlic Toast.

Ingredients:
1 pound farfalle pasta
2 tablespoons extra-virgin olive oil
1⁄2 cup finely diced white onion
1 tablespoon minced garlic
2 cups diced cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1 cup fresh corn kernels
1⁄4 cup chopped fresh cilantro leaves
2 14-ounce cans fire-roasted diced tomatoes
1⁄2 cup heavy cream
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Cook the farfalle pasta according to the package directions, drain, run under cold water to stop the cooking, and set aside.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, beans, corn, and cilantro, stirring until heated through, about 3 minutes. Reduce the heat to low.

3. Add the tomatoes to a food processor and pulse until nearly smooth. Add the tomatoes and cooked pasta to the chicken mixture and stir to combine. Add the heavy cream, salt, pepper, and garlic salt. Cook, stirring, until heated, about 5 minutes, and serve.