This cheesy taco pasta gets a kick from the jalapenos, but it’s tempered with the sweet crunch of corn and cream of the cheese. We love one pot chicken recipes and the flavors in this one are phenomenal! To make this recipe more kid-friendly, swap in a bell pepper for the jalapeno. By: Karly Campbell, Buns In My Oven
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 jalapeno pepper, diced
- 1 medium sweet onion, diced
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups dry pasta, such as macaroni or cellantani
- 2 cups salsa
- 1 cup milk
- 1 cup water
- 6 ounces Roth® GranQueso® Cheese, grated
- 1 tablespoon chopped cilantro
- Dice the chicken into bite-sized pieces. Season with cumin, salt, and pepper.
- Add olive oil to a deep 12-inch skillet and heat over medium heat.
- When the oil is hot, add the chicken to the pan and cook, stirring occasionally, for 6 minutes. Add jalapeno, onion, corn and taco seasoning. Stir and continue cooking for 4 minutes, stirring occasionally.
- Add pasta, salsa, milk, and water to the pan and stir well. Bring to a boil, reduce to a simmer, and cover for 12 minutes, stirring once halfway through cooking time.
- Turn off the heat and sprinkle grated GranQueso cheese over pasta. Cover and let sit for 2 minutes to melt the cheese.
- Stir well and top with cilantro before serving.