Super easy and delicious Tex-Mex flavours with pasta all in one skillet.
|1/2 lb||(225 g) Wagon wheel pasta|
|2 tbsp||(30 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1||Small onion, chopped|
|1/2 cup||(125 mL) Chopped red or orange pepper|
|2||Cloves garlic, minced|
|1 1/2 tbsp||(22 mL) Chili powder|
|1 tbsp||(15 mL) Tex-Mex seasoning|
|1||(795 mL) Can diced tomatoes|
|1/2 cup||(125 mL) Corn niblets, fresh or frozen|
|1/2 cup||(125 mL) White beans or chickpeas|
|1 cup||(250 mL) Reduced sodium chicken broth|
|Chopped fresh cilantro (optional)|
COOK pasta according to the package directions. Drain well and set aside.
HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon until nicely browned. Add onion, peppers, garlic and seasonings. Cook for 2-3 minutes more. Stir in tomatoes, corn and beans or chickpeas. Add chicken broth, bring to a boil then reduce heat and simmer for 10-15 minutes. Stir in pasta and cilantro and serve.
Serve sprinkled with grated Cheddar cheese.
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