TexMex Chicken Pasta (fast cheese noodles with chicken)
One-pot pasta with raw noodles has gone wrong with me more often than well. Either the noodles were muddy or too hard – because measuring the exact amount of liquid seems to be quite difficult. Seems to be doing the same to other chefs (and recipe developers), because I don't see anything left of the big One Pot Pasta Hype. Instead, recipes are reappearing, with "fast pasta dishes" making use of pre-cooked pasta. And quite honestly: This works better, I think – One-Pot can be called it, by the way, because you can prepare pasta and sauce ingredients in the same pot, just one after the other.
Ingredients
250 g uncooked pasta (Rigatoni, Spirelli or similar)
Water, salt
1 tbsp oil
500 g chicken or turkey chop
2 tbsp taco seasoning (or salt, pepper, pepper, cumin)
1 onion, chopped
1/2 paprika pod, red, in stripes
400 ml poultry broth (also prepared from instant)
50 g tomato paste
150 g salsa
1 can of corn (140 g drain weight)
1 can of bean mix or kidney beans (240 g drain weight)
100 g cheddar, grated
Preparation
- Cook the pasta according to the package instructions. Drain and keep warm in a bowl with a lid. Wipe the pot dry.
- Heat the oil in the pot and fry the chop with taco spice, onion, and peppers over high heat. The meat should no longer be pink.
- Add the broth, tomato paste, salsa, and beans and simmer gently for five minutes, seasoning.
- Stir in the cheese and pre-cooked pasta and heat again for a few minutes on low heat.
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