Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 small yellow onion, or ½ large onion, chopped
- 1 red bell pepper, chopped
- 1 lb ground chicken
- 8 oz dry rotini pasta
- 1 14 oz can diced tomatoes
- 2 cups red enchilada sauce, store-bought or homemade
- 2 cups low-sodium vegetable broth
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned yellow corn
- 4 Tablespoons taco seasoning
- ½ cup shredded Mexican cheese, or cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sliced jalapeños, cherry tomatoes, cilantro, regular or dairy-free sour cream
Instructions
- Heat oil in a large skillet over medium heat. Add garlic, onion, and red bell pepper, sautéing for 5–6 minutes until softened. Season lightly with salt and pepper and cook for 1 minute more.
- Add ground chicken to the skillet and cook until mostly cooked through, breaking it up with a wooden spoon.
- Stir in uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth, and taco seasoning. Bring to a boil.
- Once boiling, stir in black beans and corn. Reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally until the pasta is tender and most liquid has absorbed.
- Sprinkle cheese over the top, cover for 1–2 minutes until melted, then add desired toppings and serve immediately.
Notes
Feel free to substitute ground chicken with turkey or beef for different flavor profiles.
You can use whole wheat pasta for a healthier option.
Add more vegetables like zucchini or spinach for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.