Spicy Chicken and Bean Pasta Bake

This Spicy Chicken and Bean Pasta Bake combines tender chicken, hearty kidney beans, and pasta in a rich, spiced tomato sauce, topped with creamy corn for added texture. It's a comforting and flavorful dish that's easy to prepare and perfect for a family dinner.

Ingredients:

• 2 cups pasta (penne or rigatoni)
• 1 lb chicken breast, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup creamed corn
• 2 cups chicken stock
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
4. Add diced chicken to the skillet and cook until browned on all sides.
5. Stir in kidney beans, diced tomatoes, creamed corn, and chicken stock. Season with cumin, paprika, chili powder, salt, and pepper. Bring to a simmer.
6. Combine the cooked pasta with the chicken and bean mixture, mixing well.
7. Transfer the mixture to a baking dish. Bake in the preheated oven for 20-25 minutes, or until everything is heated through and slightly bubbly.
8. Garnish with fresh parsley if desired, and serve warm.