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Healthy Recipes | Mexican Pasta Skillet

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I seriously think I shaved ten years off my life and sprouted a few gray hairs. First of all…I know zero about basketball. I never played it, and didn’t watch much of it when I was in school. Second of all…when you run the scoreboard in basketball, you have to keep track of score, fouls, which player got the foul and how many he/she has had so far, and time!! I don’t know how much you know about basketball, but you have to start and stop the clock each time the ref blows the whistle…which is constantly.

And then to top it off, we had Friday off as well for this big annual basketball tournament! A three day week, woop woop! I will say, however, that the carefree-ness of this long weekend was marred by my attempt to keep score for a few hours each day at the basketball tournament.

So last week was pretty awesome. We had a snow day on Monday…say whaaaaaattt?!? A snow day! Well, really it was an “ice” day…there was barely any snow. After driving a looooooong time over Thanksgiving break, that unexpected day off on Monday was ah-may-zing. With a capital A.

Oh, Monday. Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. And it comes together in less than 30 minutes, perfect for those busy weeknights!

Mexican Pasta Skillet

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 5 servings

Ingredients:

  • 4 cloves garlic, minced
  • 2 cups whole wheat rotini pasta (any other pasta would work as well)
  • 2 cups chicken stock
  • ½ cup shredded Mexican cheese
  • Cilantro for garnish (optional)
  • 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
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1½ teaspoons paprika
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder

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Instructions:

  1. First, To make the Mexican seasoning, stir the chili powder, cumin, paprika, garlic powder, and onion powder together in a small bowl and set aside
  2. Second, Heat a large skillet over medium high heat with some olive oil
  3. Next, Season your chicken chunks with 1 tablespoon of the Mexican seasoning and some salt and pepper
  4. Cook in the hot skillet until browned and just cooked through - it won't take very long!
  5. 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
  6. Saute your vegetables until they have softened slightly, about 5 minutes
  7. Add your pasta in with the vegetables along with your chicken stock and 2 more tablespoons of Mexican seasoning. Season with salt
  8. Bring this mixture to a boil, and boil for 10 minutes (or until the pasta is al dente), stirring every few minutes
  9. Remove from the heat, add your cheese, add the chicken back in, and stir everything together
  10. Top with cilantro (optional) and serve!




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#healthyrecipes #recipes #food #appetizers #dinner #mexican #pasta #skillet

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