Cheesy Skillet Taco Pasta
Cheesy Skillet Taco Pasta - this pasta dish is absolutely scrumptious! An easy, cheesy, and quick meal that will not only be on your table in 30 minutes, but be a repeat to your table time and again.
- 1/2 tbsp. olive oil
- 1/2 cup white onion diced
- 1 tsp. minced garlic 2 cloves
- 1 bell peppers diced
- 1 lb. ground chicken
- Salt & pepper to taste
- 1 jalapenos sliced (optional)
- 10 oz. can diced tomatoes & green chilies 1
- 2 3/4 cups unsalted chicken broth
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 3 cups whole grain rotini or pasta of choice
- 1/2 cup 0% plain greek yogurt
- 1 1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees F.
Place a cast iron (or oven-safe pan) over medium heat with 1/2 tbsp. olive oil. Once the olive oil is heated, add the diced onion, bell peppers, and minced garlic. Saute 3-4 minutes.
As the onions caramelize, add the ground chicken, salt and pepper, and remaining seasonings. Stir well and break up the chicken as it cooks.
Once the chicken has cooked through, add the sliced jalapeños (optional), diced tomatoes, chicken broth and pasta. Bring to a boil, stir very well and lower temperature to a simmer. Cover and allow to cook 10-15 minutes or until the pasta has softened. Allow for there to be some remaining liquid from the broth.
As soon as the pasta is cooked, mix in 1/2 cup greek yogurt and 1 cup shredded cheddar cheese. Once the cheese has been mixed throughout and melted- top with remaining cheese and jalapeno pepper slices. Place the skillet into the oven for 3-4 minutes, or until the cheese has melted. If you do not have an oven-safe skillet/pan, then spray a 9x13 baking dish with non-stick cooking spray and spoon the mixture into the prepared baking dish. Bake until cheese has melted.
Serve with toppings of choice.
Calories: 417kcal | Carbohydrates: 27.9g | Protein: 36.9g | Fat: 17.3g | Saturated Fat: 7.7g | Cholesterol: 97mg | Sodium: 541mg | Fiber: 4.6g | Sugar: 4.8g