Week days are busy, leave it to the short cuts to help create a simple, 15-minute meal!
I use tender in this case because they cook faster. The best part about searing is it keep the middle tender and everything cooks evenly. You can watch the process below.
I also use taco seasoning packets. Usually I like to create my own blend because I can control how much spices goes in, however, some days I do not want to measure so I let McCormick’s do the heavy lifting for me!
The reason I use stock is because it brings out the chick flavor and in general creates more flavor in your noodles. Use water or veggie stock if you like!
This is one of my all time favorites to make. I am not gluten-free but these noodles are filling and you don’t need a large servings to satisfy your hunger. Between the cookie sample and dessert content, I am back on the healthy kick with high protein meals that don’t break the calorie bank! You can find Banza brand in the health food aisle.
Chipotle Chicken Taco Pasta
Ingredients
- 1 pound chicken tenders
- 2 tablespoons chipotle seasoning
- 1/2 tablespoon chili powder
- Dash onion powder
- Dash garlic powder
- Salt to taste
- Pepper to taste
- 1 can diced fire roasted tomatoes
- 2 1/2-3 cups chicken stock
- 1 tablespoon tomato paste
- 1 box rotini pasta noodles*
- 1 packet taco seasoning
- Black beans, drained
- Corn, drained, optional
- Cheese, options
- Greek yogurt, optional
- Cilantro to top
Directions
- Pre-heat oven to 375 degrees F. In a bowl, combine your spices and chicken. Using an oven proof skillet, drizzle olive oil in the bottom of pan to coat. Sear both sides over medium heat for 1 minute. Slide into oven for 9 minutes.
- In a large pot, bring fire roasted tomatoes, stock, and paste to a boil. Add noodles. Reduce to medium, cover for 7 minutes, occasionally stirring.
- Drain liquid leaving about 2 tablespoons in the bottom. Add taco seasoning packet, fold to combine.
- Mix in beans and corn. Serve with chicken, a dollop of Greek yogurt, cheese, and sprinkle on chopped cilantro.
- Store leftovers in air tight container. Good for 4 days.
*I use Banza brand gluten-free noodles. Use any that you like!
