Cheesy Chicken Taco Pasta
This cheesy chicken taco pasta gets a spicy kick from the jalapenos. To make this recipe more kid friendly, swap in a bell pepper for the jalapeno.
Servings 4 servings
Calories 537kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 jalapeno pepper
- 1 sweet onion
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups dry pasta such as macaroni or cellantani
- 2 cups salsa
- 1 cup milk
- 1 cup water
- 6 ounces Roth GranQueso grated
- 1 tablespoon chopped cilantro
Instructions
- Dice the chicken into bite-sized pieces. Season with the cumin, salt, and pepper.
- Add the oil to a deep 12 inch skillet and heat over medium heat.
- When the oil is hot, add the chicken to the pan and cook, stirring occasionally, for 6 minutes.
- Dice the jalapeno and onion and add to the pan with the chicken. Stir in the corn and taco seasoning and continue cooking for 4 minutes, stirring occasionally.
- Add the pasta, salsa, milk, and water to the pan and stir well.
- Bring to a boil, reduce to a simmer, and cover.
- Cook for 12 minutes, stirring once halfway through.
- Turn off the heat and sprinkle the grated cheese over the top of the pasta. Cover with the lid and let set for 2 minutes to melt the cheese.
- Stir well and sprinkle the cilantro on top before serving.
Nutrition
Calories: 537kcal | Carbohydrates: 59g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 2782mg | Potassium: 1268mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1890IU | Vitamin C: 18.9mg | Calcium: 294mg | Iron: 2.8mg