One-Pot Mexican Chicken Pasta

By Tarah716

Ingredients

• 1 tablespoon olive oil
• 1 pound cooked, shredded chicken (I used leftover Poblano Chicken, but store bought rotisserie is good)
• 2 heaping tablespoons taco seasoning (can use store bought low-sodium)
• 8 ounces uncooked fusilli pasta
• 2 cups salsa, (can use store bought)
• 1 1/2 cups chicken stock
• 1 (15-ounce) can of crushed tomatoes
• 1 cup corn frozen kernels
• 1 15-ounce can black beans, rinsed and drained
• 1 1/2 cup shredded cheddar/jack cheese
• Chopped fresh cilantro leaves

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from bobbiskozykitchen.com

Preparation

Step 1

Heat the olive oil in a large skillet over medium high heat. Add the shredded chicken and taco seasoning. Stir to coat the chicken and to warm it a bit, then add the pasta, salsa, chicken broth and crushed tomatoes. Bring to a boil, then reduce to simmer and cover until pasta is cooked through, about 15 minutes.

Stir in corn and black beans, and gently toss to combine. Cook for an additional 2 to 3 minutes, until the corn and beans are heated through. Stir in cheese 1 cup of the cheese, just until melted through. Top with the remaining 1/2 cup of cheese