May 22, 2021

RECIPE: Spicy Chicken Taco Pasta

Unfortunately, I did not make a heritage recipe this week. I am planning to write a menu/meal plan for the week tomorrow, and do all of the grocery shopping. When COVID hit and we were in lockdown, I only went grocery shopping about once every two weeks or so. I got out of the habit of meal planning and making a shopping list, and started buying a lot more convenience foods--not a great habit.

I really want to get back in the habit of planning things out. It saves money and it makes dinnertime less stressful; and of course it's healthier. This past week was very busy and I didn't do any sort of planning for meals, so I didn't get around to making a heritage recipe.

However, I had some chicken in the fridge that I had to use. We had pretty much no food in the house, so I had to get a little creative--and I came up with this pasta. It was delicious! I'm definitely going to add this to a regular rotation.

I like to make my own taco seasoning (it's much more flavorful!); I make a big batch of it and store it in a mason jar to use as needed. So that's what I used in this dish. But you could definitely use a packet of taco seasoning instead. You just might want to add a little water to it. (The homemade seasoning doesn't have a thickener, like corn starch, in it.)

Here is a printer-friendly version!

Spicy Chicken Taco Pasta


1 (16 oz) box of pasta (I used fusilli)
2 tsp. cooking oil
1-1/2 pounds chicken breasts, cut into bite-size pieces
1 (10 oz) can Rotel (tomatoes with chiles)
1 cup beef broth
1 (10 oz) bag frozen corn
1/3 cup sour cream
4 oz cheddar cheese
3-4 Tbsp. homemade taco seasoning (see recipe below) OR one packet of store-bought taco seasoning


Cook pasta according to package directions. Combine all the spices for taco seasoning in a mason jar and shake to mix will. Set aside.

Heat oil in a large skillet over high heat and add the chicken. Cook, stirring, until chicken is browned. Add the Rotel, broth, corn, and 3-4 Tbsp. taco seasoning (depending on how spicy you want it) and bring just to a boil. Reduce heat to medium-low and stir in the sour cream and cheese.

Add the pasta and stir all to combine. Makes about 6-8 servings.

For the Homemade Taco Seasoning:

1/4 cup chili powder
2 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. crushed red pepper flakes (use less, or eliminate, crushed red pepper to reduce heat)

Combine all spices in a jar and shake to mix well. This makes about 9 Tbsp; I like to double it and keep it on hand. Use 2-3 Tbsp. per pound of meat.

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