Description
A cozy, crowd-pleasing weeknight dish that blends the bold flavors of taco seasoning with tender pasta and a creamy sauce.
Ingredients
- 1 lb ground chicken
- 12 oz short pasta (penne, fusilli, or rigatoni)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn (or fresh when in season)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 3 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese (reserve 1/2 cup for topping)
- 1/2 cup sour cream or plain yogurt
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the ground chicken, season lightly, and cook until no pink remains, breaking it up with a spoon (about 6–8 minutes). Transfer cooked chicken to a plate and set aside.
- Reduce heat to medium. Add onion and bell pepper to the skillet and cook until softened, 4–5 minutes. Stir in garlic and taco seasoning and cook 30 seconds until fragrant.
- Pour in the diced tomatoes with their juices and chicken broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Stir in the pasta, corn, and black beans. Return the cooked chicken to the skillet. Cover and simmer until the pasta is tender and most of the liquid is absorbed, about 12–14 minutes (check package times and adjust).
- Remove from heat and stir in sour cream and 1/2 cup of the shredded cheddar until smooth. Sprinkle remaining cheese on top, cover briefly to melt, then garnish with cilantro and a squeeze of lime.
- Scoop into bowls and enjoy. Leftovers make great lunchtime comfort.
Notes
Use a sturdy, wide skillet for even cooking. Taste and adjust seasonings at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican