Comida Kraft
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Fiesta Chicken Pasta

Fiesta Chicken Pasta is rated 4.189542483660131 out of 5 by 153.
Prep Time
10
min.
Total Time
25
min.
Servings

4 servings, 2 cups each

Who says pasta has to be Italian? This Fiesta Chicken Pasta will have your family asking for seconds—en español!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
  • Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Variation

Substitute lean ground beef for the chicken. Omit oil. Brown meat and drain before adding peppers.

Food Facts

Chili powder is a powdered seasoning mix that is available in the spice aisle of your grocery store. Despite the name, it's not hot and spicy, but it does add a nice touch of Tex-Mex flavor.

Servings

  • 4 servings, 2 cups each

Nutritional Information

Serving Size 4 servings, 2 cups each
AMOUNT PER SERVING
Calories 510
Total fat 21g
Saturated fat 8g
Cholesterol 100mg
Sodium 550mg
Carbohydrate 42g
Dietary fiber 4g
Sugars 6g
Protein 35g
% Daily Value
Vitamin A 60 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This dish is easy, fast, and sooo delicious. This dish is easy, fast, and sooo delicious. My 7 year old son even likes it! I've made it as a meal for friends recovering from illness and have always received compliments on how delicious it is. I tried it using ground beef once and it was NOT anywhere near as good as the chicken. I also made it with reduced fat sour cream & shredded cheese; it tasted fine, but of course the "full fat" version is better!
Date published: 2012-01-03
Rated 5 out of 5 by from I'm not a great cook and I can barely get my things to turn out how it's supposed to be. I'm not a great cook and I can barely get my things to turn out how it's supposed to be. I've done almost a hundred of the recipes on this site and some of them are pretty boring, or almost tasteless.. but at least they are easy. But this recipe I have done at least twice a month. it is mine and everyones favorite! There is no tweaking needed.. just exactly how they have it is perfect and it is a hit with everyone!
Date published: 2010-02-26
Rated 4 out of 5 by from I loved this. I loved this. It is may favorite receipe so far. I added a little of the Texas Pete hot sauce and 1/2 package of taco seasoning like someone else suggested. It was a little spicy but everyone loved it and it ended up with great flavor. I also left the sour cream out and just put it on the table and people could top it on if they wanted it. I will add this into my regular receipe rotation.
Date published: 2007-01-16
Rated 5 out of 5 by from Just made this dish tonight for my husband and I and we both loved it! Just made this dish tonight for my husband and I and we both loved it!!! I used a little less sour cream than called for and I used fat free sour cream. I added salt and pepper to the chicken before I cooked it. It was perfect!! I agree with other people- double the recipe. We ate almost of all of it just with the two of us. You won't be dissappointed with this simple, delicious recipe!!
Date published: 2007-10-03
Rated 5 out of 5 by from This recipe was great. This recipe was great. My picky eater liked the picture and asked me to make it. I had to sneak in the sour cream & he never knew. I used green peppers because that is what I had. I doubled the recipe the first time, because I have teenage boys, and there was barely any left for lunch the next day. I have made it several times since then and it is always a big hit.
Date published: 2006-11-27
Rated 4 out of 5 by from I made a few small adjustments, mainly due to using what I had on hand. I made a few small adjustments, mainly due to using what I had on hand. I used medium egg noodles and green pepper. But I used about 1/2 the amount of the peppers that were called for. I also used light sour cream. This is a really fast, tasty dish. Maybe next time I'll add black beans which was suggested by another reviewer.
Date published: 2010-11-11
Rated 5 out of 5 by from I've made this twice now, once with sour cream, and once without -- and it was wonderful both ways. I've made this twice now, once with sour cream, and once without -- and it was wonderful both ways. :) One hint for people in a hurry, Louis rich mexican flavored pre-made chicken strips are a wonderful substittute for browning the chicken yourself .. and they're pre-seasoned which adds a slightly spicier flavor... :)
Date published: 2006-12-19
Rated 5 out of 5 by from This is a fantastic recipe! This is a fantastic recipe!!! Easy to make, and even our picky eaters like it! Hotter salsa will make this a spicier dish. This also freezes well! I doubled the recipe and put 1/2 inteh freezer. Just put it in a pan with a lid and turn on med-low heat (be sure to stir so it won't stick) and it was just like new!!
Date published: 2006-11-06
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