Mexican Chicken Pasta combines the hearty flavors of Mexican cuisine with the comfort of pasta, creating a dish that’s both flavorful and satisfying. Here’s a step-by-step guide to making this delicious fusion meal.
Ingredients
- Chicken Breast: 1 pound (about 450g), cut into bite-sized pieces
- Pasta: 8 ounces (about 225g), penne or fusilli work well
- Olive Oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Bell Peppers: 1 cup, diced (use a mix of colors for variety)
- Garlic: 2 cloves, minced
- Canned Tomatoes: 14 ounces (about 400g), diced or crushed
- Chicken Broth: 1/2 cup (about 120ml)
- Black Beans: 1 cup, drained and rinsed
- Corn: 1 cup, fresh or frozen
- Taco Seasoning: 2 tablespoons, store-bought or homemade
- Salt and Pepper: to taste
- Fresh Cilantro: a handful, chopped
- Cheese: 1 cup, shredded (cheddar, Monterey Jack, or a Mexican blend)
- Sour Cream: for serving (optional)
- Avocado: sliced, for garnish (optional)
- Lime Wedges: for serving (optional)