Throw this Mexican Chicken Pasta together in no time for a weeknight dinner with a kick!
I love when recipes only call for a few ingredients. It makes an easy recipe seem just plain ridiculous. SIX ingredients? Really? OK, let’s do this! I told you in my baked meatballs post that I haven’t done a good job of planning meals this week, and this one is no different. Instead of scrounging around my house this time, I was at Target and needed to buy ingredients for dinner. Pasta sounded good, so I grabbed a box of whole wheat rotini. Canned tomatoes were right next door, so I picked up a big can of Rotel tomatoes and this Mexican Chicken Pasta was born.
Sometimes you really don’t need a lot of ingredients to make a delicious meal, and it’s great to have a recipe you can remember when you are standing in the grocery store wondering what on Earth to buy for dinner. I hope this will be one of those recipes for you!
Bring a pot of lightly salted water to a boil. Cook pasta according to package directions, and drain.
Meanwhile, spray a large skillet with cooking spray and heat over medium high heat. Add diced chicken, sprinkle with salt, and stir fry until cooked through. Add tomatoes, and bring to a simmer.
Stir in cooked pasta, cubed cheese, and green onions, leaving a few pinches of green onions for garnish. Heat and stir until cheese is melted. Allow to stand off heat for 5-10 minutes to allow sauce to thicken. Serve topped with remaining green onions.
- Prep Time:10
- Cook Time:20