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One pot mexican chicken pasta
This one pot mexican chicken pasta is delicious and super quick to make on weeknights! Kid friendly and extra yummy.
5
from
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votes
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Course:
dinner
Cuisine:
Modern Australian
Cook Time:
25
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
serves
Calories:
661
kcal
Author:
Kylie
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Ingredients
▢
I tablespoon olive oil
▢
2
garlic cloves
crushed
▢
I brown onion
diced
▢
500
grams
chicken breast
chopped into 2cm cubes
▢
1
teaspoon
paprika
▢
1
teaspoon
ground cumin
▢
1
teaspoon
dried oregano
▢
400
grams
spiral pasta
▢
400
grams
tin of crushed tomatoes
▢
1
cup
corn kernels
▢
400
gram
tin of black beans
▢
2
cups
chicken stock
▢
1
cup
grated tasty cheese
▢
1
cup
sour cream
▢
1
avocado
▢
½
cup
tortilla chips
crushed
Instructions
Heat the olive oil, fry the garlic and onion together for 2 minutes in a large saucepan.
Add the chicken and brown quickly.
Add the herbs and stir quickly until fragrant @1 min)
Add the pasta, corn, beans, chicken stock, tomatoes and cover with a lid.
Cook for 20 minutes.
Uncover and stir through the sour cream and grated cheese.
Serve hot topped with avocado slices and crushed tortilla chips.
Nutritional Information
Serving:
1
bowl
|
Calories:
661
kcal
|
Carbohydrates:
59
g
|
Protein:
46
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
460
mg
|
Fiber:
12
g
|
Sugar:
8
g
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