One Pot Mexican Pasta Skillet
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5 servings 1x
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 pound chicken breasts, cut into chunks (about 1–2 inches)
- 1 bell pepper (red, orange, or yellow), diced
- 1 jalapeno, seeds and ribs removed, minced
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 cups whole wheat rotini pasta (any other pasta would work as well)
- 2 cups chicken stock
- 1/2 cup shredded Mexican cheese
- Cilantro for garnish (optional)
Instructions
- To make the Mexican seasoning, stir the chili powder, cumin, paprika, garlic powder, and onion powder together in a small bowl and set aside
- Heat a large skillet over medium high heat with some olive oil
- Season your chicken chunks with 1 tablespoon of the Mexican seasoning and some salt and pepper
- Cook in the hot skillet until browned and just cooked through – it won’t take very long!
- Remove the chicken to a plate, and add your vegetables to the same pot (add more olive oil if the pan gets dry) along with 1 more tablespoon of Mexican seasoning and a little salt and pepper
- Saute your vegetables until they have softened slightly, about 5 minutes
- Add your pasta in with the vegetables along with your chicken stock and 2 more tablespoons of Mexican seasoning. Season with salt
- Bring this mixture to a boil, and boil for 10 minutes (or until the pasta is al dente), stirring every few minutes
- Remove from the heat, add your cheese, add the chicken back in, and stir everything together
- Top with cilantro (optional) and serve!
Find it online: https://www.thegarlicdiaries.com/one-pot-mexican-pasta-skillet/