DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly
Chicken Mexican Pasta Skillet
Whole-wheat pasta tossed with tomato, corn, zucchini, seasoned chicken, and melted cheddar.
- Calories
- 665
- Protein
- 43g
- Carbs
- 82g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 40 min total
- whole-wheat pasta10 oz
- cooked shredded chicken16 oz
- diced tomatoes2 can
- frozen corn8 oz
- zucchinidiced12 oz
- yellow oniondiced6 oz
- cheddar cheeseshredded3 oz
- taco seasoning2 tsp
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion and zucchini. Bring a pot of water to a boil, salt it well, and cook the pasta until al dente, starting to taste 2 minutes before the package time. Drain it.
- 2Warm canola oil in a large skillet over medium heat. Add the onion and zucchini, season with a pinch of salt, and cook until translucent and tender, about 5-6 minutes.
- 3Add the diced tomatoes, corn, taco seasoning, and black pepper. Simmer until the sauce is fragrant and slightly reduced, about 5-6 minutes.
- 4Stir in the cooked shredded chicken and pasta. Heat until steaming and the chicken reaches 165°F (74°C), about 4-5 minutes, stirring occasionally.
- 5Scatter cheddar over the skillet, cover, and cook until melted, about 2-3 minutes. Taste and adjust the salt.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.