Chicken Taco Pasta

This one pot chicken taco pasta recipe is a flavorful dish filled with chicken and veggies. An easy weeknight dinner your family will love!

Prep Time20

Cook Time30

Total Time50

Servings: 1.5 cup servings

Calories: 485kcal

Ingredients

1 tablespoon extra virgin olive oil
1 ½ pound boneless skinless chicken breasts, cut into ½-inch cubes
2 cups diced red bell pepper
½ cup chopped onion
½ tablespoon minced garlic
3 cups low sodium chicken broth
3 cups dry shells pasta 9 ounces
1 15 ounce can low sodium black beans, rinsed and drained
1 cup corn
2 tablespoons taco seasoning
1 tablespoon tomato paste
1 cup shredded cheddar cheese

Instructions

In a large pot or sauté pan, heat the olive oil over medium-high heat.
Add the chicken to the pot and sauté for 10 minutes, or until golden brown on all sides, stirring occasionally as it cooks.
Remove the cooked chicken from the pot and set aside. Add the bell peppers, onions, and garlic to the pot. Sauté for 3 minutes or until they begin to soften.
Add the chicken back to the pot, along with the chicken stock, pasta, beans, corn, taco seasoning and tomato paste. Stir together and cover with a lid.
Bring the pot to a simmer. Remove the lid, reduce the heat to medium, and cook for another 10-12 minutes uncovered, stirring frequently to make sure the pasta doesn’t stick to the bottom of the pot.
Once ¾ of the liquid has been reduced or your pasta is cooked al dente, turn the heat off and stir in the shredded cheddar.
Serve in a bowl and top with your favorite hot sauce or a lime wedge!

Notes

Toppings are endless for this dish, use some fresh jalapenos and cilantro, add a dollop of sour cream or greek yogurt, and finish with your favorite hot sauce or salsa!

Nutrition