Mexican Chicken Pasta Skillet Meal

Quick, easy and tasty! This effortless Mexican Chicken Pasta Skillet Meal comes together in 20 minutes flat. Now, that's a busy weeknight dinner I can get down with!

Course Main

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 489

Author Kim

Ingredients

1/2 tablespoon olive oil
1 small onion diced
2 cups uncooked Barilla Pronto Rotini Pasta
2 cups salsa homemade or store-bought
1 1/2 cups chicken broth
2 cups marinara (use your favorite jarred or homemade)
2 cups or desired amount cooked chicken
1 Roma tomato diced
1 cup corn kernels frozen, canned or roasted
1 cup canned black beans rinsed
1/3 cup diced green onions
1/2 cup shredded light Mexican-blend grated cheese
1 avocado halved, seeded, peeled and diced
Optional garnish; sliced black olives, fresh cilantro leaves and additional sliced green onion

Instructions

Heat olive oil in saucepan over medium-high heat. Add diced onion and cook until soft, about 3-5 minutes.
Add pasta, salsa, chicken broth and tomato sauce. Allow mixture to simmer; cover, reduce heat and continue to cook for about 5 minutes. Stir in chicken and continue to cook about 5 more minutes and until pasta is done and chicken is heated.
Stir in tomato, corn, black beans and green onions, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and other desired garnish.

Notes

*I used several handfuls of the Tyson Grilled & Ready Chicken Strips. I didn't really measure and I added it in frozen. As the chicken unfreezes, feel free to chop it up some with your wooden spoon. Use any cooked chicken you have on hand. Rotisserie chicken works well.

Nutrition