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.


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


  1. Cook the pasta according to the package instructions. Drain and keep warm in a bowl with a lid. Wipe the pot dry.
  2. 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.
  3. Add the broth, tomato paste, salsa, and beans and simmer gently for five minutes, seasoning.
  4. Stir in the cheese and pre-cooked pasta and heat again for a few minutes on low heat.

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