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Chicken Taco Pasta

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A delightful blend of taco flavors and hearty pasta, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 1 lb chicken breast, diced
  • 8 oz pasta shells
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup cheese (cheddar or Mexican blend)
  • 1/2 cup cream (optional)

Instructions

  1. Cook the pasta shells according to package instructions. Once they’re al dente, drain and set aside while you prepare the next components.
  2. Sauté the diced chicken in a skillet over medium heat until it’s no longer pink, about 5-7 minutes.
  3. Sprinkle in the taco seasoning, stirring well to coat the chicken evenly, and let it become fragrant for a couple of minutes.
  4. Mix in the salsa, black beans, and corn to create a vibrant and inviting mixture.
  5. Fold the cooked pasta shells into the chicken and vegetable mixture, ensuring each shell is coated.
  6. Stir in the cheese until melted and creamy, adding cream for an ultra-creamy texture if you wish.
  7. Serve the dish warm and top with fresh cilantro, avocado slices, or a sprinkle of lime juice for extra zing!

Notes

This dish stores well in the refrigerator for 3-4 days and can be frozen for up to 2-3 months. Reheat slowly to maintain texture.

Nutrition

Find it online: https://www.nailzspa.com/chicken-taco-pasta-recipe/

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