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  • 1 1/4 lbs. boneless, skinless chicken breasts or tenders, cut into bite-size pieces
  • 2 Tbsp. butter
  • 1 large red bell pepper, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 2 cups chicken stock
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese (about 2 oz.)
  • 1 package Chappell Hill Chipotle pasta


  1. Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon butter in skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  2. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook red pepper stirring occasionally for 4 minutes or until red pepper is tender. Stir in corn and stock. Bring to a boil over high heat. Break up pasta and drop in to pan stirring immediately to separate so as not to stick to each other.
  3. Reduce heat to medium and cook covered, stirring regularly, 7 minutes or until pasta is tender. Stir in chicken and sour cream; heat through. Sprinkle with cheese.
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