Chicken Taco Pasta

A beautiful combination of 2 of my favorite meals … Pasta and Tacos. It is also a sneaky way to get the Mr. who doesn’t really like tacos to eat his favorite meal which is pasta with taco ingredients. It is a win win if you ask me. You can also easily remove the chicken and sour cream to make it vegetarian or load it up further with more vegetables and even include things like mushrooms! Literally we threw whatever vegetables we had in our fridge into the dish and it turned out amazing. So many options and honestly, once the chicken is cooked … it is simple to just throw all ingredients into a large pan and allow the flavors to come together.

Ingredients

• 5-6 Cups Pasta or Spaghetti

• 2 Chicken Breast, chopped or 1lb of Ground Chicken

• 1 Large Can Diced Tomatoes, drained

• 1 Cup Salsa

• 1/2 Cup Avocado

• 1/2 Cup Black Beans

• 1/2 Cup Corn

• 1/2 Cup Sour Cream (for garnish)

• 1/2 Red Onion, chopped

• 1/2 Red Pepper, chopped

• 1/2 Green Pepper, chopped

• 7-8 Cloves Garlic, minced

• 1 Tbsp. Olive Oil

• 1-2 Tbsp. Valentina’s Hot Sauce

• 1-2 Tsp. Seasoning Salt

• 1-2 Tsp. Pepper

• 1 Tsp. Garlic Powder

• 1 Tsp. Salt

• Fresh Parsley (optional)

Directions

• Cook pasta as per directions. While pasta is cooking, heat oil up in a large pan and add chicken. Season with salt, pepper and garlic powder.

• Once chicken is fully cooked, add in peppers, onion and garlic. Cook over medium heat.

• Add in the diced tomatoes and stir well. Allow to cook for 3-5 minutes.

• Add in the salsa, corn, black beans and seasoning salt. Stir, then add in the hot sauce! Add additional salt or pepper o match desired taste.

• Drain pasta, pour into bowls, top with meat/sauce mixture. Add a dollop of sour cream, avocado and fresh parsley then enjoy!