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Mexican Chicken Pasta
Rating:
Created by:
QAST, Nanango State High School
Prep time:
10 mins
Cooking time:
20 mins
Serves:
16
- Chrissy Buzzard
Category:
Tags:
Ingredients
1tbspcanola oil
1kgchicken breast, diced
2large capsicums, diced
1large red onion, diced
1 x420g tin of corn kernels
1 x420g tin black beans
1.5cups mild chunky salsa
1/4cup salt-reduced taco seasoning
1kgspiral pasta
480glight cheese, grated
300glight sour cream (optional)
Method
- Cook pasta as per packet instructions and set aside.
- In a large pan, heat oil and add chicken, cook until browned.
- Add capsicum, red onion, corn and black beans and cook until softened.
- Add salsa and cook until slightly reduced.
- Add taco seasoning and simmer for a further two minutes.
- Add in cooked pasta and stir through until pasta is covered in sauce.
- Serve in clear containers with a 30g sprinkle of cheese on top, and a dollop of sour cream (optional).
Recipe description
A fusion of pasta and Mexican-inspired flavours that brings colour and spice to the lunch menu.
Variations
- To serve this as a vegetarian option, omit the chicken.
- The chicken and vegetable mix can be used for other tuckshop meals, like chicken burritos, bowls or Mexican chicken rice.
- This meal can be frozen, or kept in the fridge for up to three days.
