Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Prepare the Chicken
- Season the chicken pieces with salt, pepper, and 1 tablespoon of taco seasoning.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, add the remaining olive oil. Sauté the onion and bell peppers until soft, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Step 4: Combine Ingredients
- Stir in the canned tomatoes (with their juice), chicken broth, black beans, corn, and the remaining taco seasoning. Bring to a simmer.
- Add the cooked chicken back to the skillet. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Step 5: Add Pasta and Cheese
- Add the cooked pasta to the skillet, tossing to combine with the chicken and vegetable mixture. Cook for another 2-3 minutes until everything is heated through.
- Sprinkle the shredded cheese over the top and cover the skillet for a few minutes until the cheese melts.
Step 6: Garnish and Serve
- Garnish with chopped fresh cilantro, slices of avocado, and a dollop of sour cream, if desired.
- Serve with lime wedges on the side for a burst of citrus flavor.
Tips
- Taco Seasoning: For a homemade blend, mix together chili powder, ground cumin, garlic powder, onion powder, paprika, ground coriander, and cayenne pepper.
- Protein Variations: You can substitute the chicken with shrimp or make it vegetarian by using extra beans and vegetables.
- Serving Suggestion: This dish pairs well with a side of green salad or garlic bread for a complete meal.
Enjoy your Mexican Chicken Pasta, a dish that promises a delightful mix of textures and flavors, perfect for a weeknight dinner or when you’re craving something different!