Description
A quick and creamy pasta dish that combines taco flavors with chicken, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (preferably rotini or penne)
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes, drained
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Chopped cilantro for garnish
Instructions
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink.
- Stir in taco seasoning and add diced tomatoes, corn, and black beans. Cook for 5-7 minutes until heated through.
- Add the cooked pasta to the skillet and mix well.
- Stir in shredded cheese and sour cream, mixing until cheese is melted and everything is well combined.
- Garnish with chopped cilantro before serving.
Notes
Cook pasta to al dente so it keeps shape after mixing. Browning the chicken adds flavor. Let the mixture heat through before adding cheese so it melts evenly. Stir gently to keep the pasta from breaking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg