One Pot Chicken Taco Pasta
This one pot chicken taco pasta is a delicious, healthy dinner recipe that couldn’t be easier to make.
Servings 8 servings
Calories 330kcal
Cost $1.44 per serving
Equipment
Ingredients
- 1 tbs olive oil divided
- 1 onion diced
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 lb chicken breast cut into bite-sized pieces
- 1 tsp taco seasoning
- 4 cups chicken broth
- 1 cup salsa
- 12 oz pasta gluten-free or whole wheat
- 2 cups cooked pinto beans
- 3 scallions diced
- Cilantro, salsa, grated cheese (optional)
Instructions
- In a Dutch oven or large pot, heat half the olive oil and saute the onion for a couple minutes over medium heat. Add the peppers and continue cooking for a couple more minutes, until the vegetables are crisp tender. Remove most of the the peppers and onion from the pot and set aside.
- Add the remaining half tablespoon of olive oil to the pot and add the chicken. Cook over medium heat, stirring regularly until just cooked through (about 6 to 8 minutes). Season with the taco seasoning.
- Put the peppers and onions back in the pot with the chicken. Add the broth, pasta, salsa, and beans. Add additional water to just cover the ingredients if needed (about a cup). Bring to a boil, then lower the heat to simmer for 10 minutes (or more/less depending on how long your pasta takes to cook). Stir occasionally and test the pasta during the last few minutes.
- Serve immediately with topped with scallions, cilantro, extra salsa, and grated cheese (if desired), or store in an airtight container in the refrigerator and reheat when ready to serve.
Video
Nutrition
Calories: 330kcal | Carbohydrates: 49g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 721mg | Potassium: 691mg | Fiber: 7g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
