Loaded Chicken Taco Pasta
- Servings: 6 to 8
- Prep: 15 minutes
- Cook Time: 25 minutes
This family-friendly tomato-sauced pasta dish with ground chicken and black beans delivers a quick and easy one-pot dinner that’s sure to please. Garnish with your most-loved toppings!
Share recipe:
Ingredients
| 12 oz | No Yolks® Broad Noodles |
| 2 Tbsps | olive oil |
| 1 lb | lean ground chicken |
| 2 Tbsps | taco seasoning |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 2 | cloves garlic, minced |
| 4 cups | reduced-sodium chicken broth |
| 1 cup | tomato salsa |
| 1 cup | tomato sauce |
| 1 can (15 oz) | black beans, drained and rinsed |
| 2 cups | shredded Monterey Jack cheese |
| 1/2 cup | sour cream |
| 1 | avocado, peeled, halved, pitted and diced |
| 1 | jalapeno pepper, sliced |
| 3 Tbsps | finely chopped cilantro |
Directions
- Into large saucepan set over medium-high heat, add oil. Add chicken and taco seasoning; cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften. Stir in broth, salsa and tomato sauce; bring to a boil.
- Stir in noodles and black beans. Reduce heat to medium. Cover and cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender and most of the liquid has evaporated. Remove from heat and stir in cheese. Let stand for 5 minutes.
- Divide taco pasta among bowls. Drizzle with sour cream. Top evenly with avocado, jalapeño and cilantro.
Tips
Serve with lime wedges if desired. For extra-cheesy pasta, garnish with crumbled feta.
