One-Pot Taco Pasta

Time :30

Yield :6 servings

Recipe Background

When pasta night and Taco Tuesday overlap, it's time to make a delicious fusion! One-Pot Taco Pasta is zesty, spicy taco chicken, vibrant enchilada sauce, and classic melty cheeses mixed with classic bow tie pasta for a meal that's even heartier than your standard taco! This is a snap to make, and it delivers your favorite Tex-Mex flavors in a novel and tasty new way! One-Pot Taco Pasta is fast on flavor and even faster when it comes to clean-up!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
1 yellow onion chopped
1 red bell pepper chopped
6 cloves garlic chopped
2 tablespoons taco seasoning
4 cups chicken broth
10 ounces bow tie pasta
1 cup enchilada sauce
1 cup mozzarella cheese shredded
2 cups cheddar cheese shredded
cilantro optional, to taste, chopped, for garnish
green onions optional, to taste, chopped, for garnish

Directions

In a shallow Dutch oven over medium-high heat, add the olive oil.
Add the ground chicken to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Add the onions, the bell peppers, the garlic, and the taco seasoning to the ground chicken and cook, while stirring, until the onions are softened and translucent, about 5 minutes.
Add the chicken broth, the pasta, and the enchilada sauce to the chicken mixture and stir well to combine.
Bring the chicken mixture to a boil.
Reduce the heat to medium and simmer the chicken mixture until the pasta is al dente, about 15 minutes.
In a medium bowl, add the mozzarella cheese and the cheddar cheese and stir to combine.
Add 2 cups of the cheese mixture to the chicken mixture and stir well until combined.
Turn off the heat.
Sprinkle the remaining cheese mixture on top of the chicken mixture.
Serve garnished with the cilantro and the green onions.