I don’t know what it is about a creamy one-pan meal, but my kids love it. This taco chicken and pasta skillet is almost a one-pan wonder. I needed another pot to make the pasta, but seriously though, it couldn’t be easier.
We’re all trying to get more plants in our diet and especially into our kids and this is the way to do it. Really, the way to do it is to add cheese and pasta, so that’s what I did.
This is packed with veggies and protein, so no need to feel any sort of feelings (except happy ones) about the cheese and pasta.
Here’s a run down of the plants you’ll get:
- Red Bell pepper
- Jalapeno Pepper
- Toppings: avocado, tomatoes, cilantro, salsa
Here’s what you could also add:
- Canned fire roasted tomatoes
- Bean based pasta as a swap out
What’s wonderful about this dish is the ability to put in and take out what your family likes/doesn’t like.
Need a delicious guac recipe for the topping? Here’s my Guacaverde recipe – it’s crazy good!
Let’s talk protein!
I’m always aware of the amount of protein and iron my kids are getting at dinner, because that’s really the only meal I fully control what they eat.
This taco chicken and pasta skillet gives a whopping 35 grams of protein and almost 3 mg of iron per serving. You could swap the chicken out for lean beef and get even more iron per serving!Print
1 cup farfalle pasta
3 tablespoons extra virgin olive oil
1 small red bell pepper, diced
1 small white onion, diced
1 jalapeno, diced with stems and seeds removed (unless you like it hot)
1 teaspoon each: chili powder, cumin, garlic powder, paprika, kosher salt
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 cup 2% milk (or whatever you have)
8 ounces shredded white cheddar cheese, divided (shred yourself if you have time)
1 cup frozen corn
1, 15 ounce can black beans, drained and rinsed
Toppings: Salsa, tomatoes, cilantro, avocado, sour cream
Cook pasta according to package directions, set aside if it’s done early.
While the pasta is cooking, heat a large skillet over medium heat and add olive oil.
Add bell peppers, onions, and jalapeno and saute for 4-5 minutes or just until the onions are translucent.
Add the spices and stir and then push the veggies to the outside of the skillet – add the chicken and cook until the chicken is white and cooked all the way through – chicken is done at 165°F on a digital instant read thermometer.
When the chicken is cooked, add the flour and stir to coat the chicken and veggies,
Pour in the milk and stir until it starts to thicken and then add half the shredded cheese.
Stir in the corn, beans, and cooked pasta.
Add the remaining cheese on top and put a lid over the skillet to melt the cheese, about 3-5 minutes.
Serve warm and set out a toppings bar for everyone to add their own toppings.