Mexican Chicken and Garden Pasta
A two-serving chicken pasta meal with tomato, corn, zucchini, and Monterey Jack for a bright Mexican-inspired flavor.
- Calories
- 690
- Protein
- 49g
- Carbs
- 73g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breast, sliced16 oz
- whole-wheat pasta10 oz
- tomato, diced12 oz
- corn1
- zucchini, sliced8 oz
- crushed tomatoes12 oz
- shredded Monterey Jack cheese4 oz
- cooking oil4 tsp
- garlic, minced1 clove
Instructions
- 1Boil the pasta until just tender, then drain.
- 2Heat the oil in a large skillet and cook the chicken in the center, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
- 3Add the garlic, zucchini, tomato, corn, and crushed tomatoes and simmer until the vegetables are tender.
- 4Toss in the drained pasta and warm everything together.
- 5Divide into two portions and top with cheese.
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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.