This one-pot chicken taco pasta gets a kick from the jalapeños, and tempered with the sweet crunch of corn and cream cheese. We love one-pot recipes and the flavors in this one are phenomenal! To make this recipe more kid-friendly, swap in a bell pepper for the jalapeño.
By: Karly Campbell, Buns In My Oven
By: Karly Campbell, Buns In My Oven
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 jalapeño pepper, diced
- 1 medium sweet onion, diced
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups dry pasta, such as macaroni
- 2 cups salsa
- 1 cup milk
- 1 cup water
- 6 ounces Roth GranQueso® cheese, grated
- 1 tablespoon chopped cilantro
Method
- Dice the chicken into bite-sized pieces. Season with cumin, salt, and pepper.
- Next, add olive oil to a deep 12-inch skillet and heat over medium heat.
- Then, when the oil is hot, add the chicken to the pan and cook, stirring occasionally, for 6 minutes. Add jalapeño, 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.