Weeknights are peaceful and serene around here. My children do yoga and assist with dinner preparation whilst cleaning their rooms, vacuuming the whole house and speaking to each other in Italian. HAHA. Actually- evenings are pretty much like the hunger games. And the only Italian they use is screaming at each other “you’re a pollo” (chicken!). So this one pot mexican chicken pasta is ready in 25 minutes and is specifically designed to make your evenings…and mine…easier.
It also freezes well, so it means you can have it in the freezer ready for nights when even 25 minutes of hands on cooking is just way too much.
Top it with avocado, or some fresh salsa and crushed tortilla crisps and you are having a delicious (and fun) dinner! The creaminess of the cour cream and cheese work together with the beans and corn to combine different textures and make the dish super yummy.
Honestly, I never thought I would EVER put corn and sour cream with pasta, it’s not exactly a traditional italian pasta dish. But, having said that, it just works.
Love mexican flavours? How about you give these delicious dishes a go?