This Chicken Chili Pasta Skillet has everything it takes to please the dinnertime crowd—and it's a cinch to make, which will please the cook!
What You Need
Original recipe yields 6 servings
3 cups whole wheat blend rotini pasta, uncooked
1 lb. lean ground chicken
1 small onion, chopped
4 cloves garlic, minced
1 large zucchini, coarsely chopped
1 Tbsp. chili powder
1 tsp. roasted ground cumin
1 large tomato, coarsely chopped
1 cup frozen corn, thawed
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken with onions and garlic in large skillet until chicken is done. Add zucchini and seasonings; cook 7 min. or until zucchini is tender, stirring occasionally. Stir in tomatoes, corn and salsa; cook 3 min. or until heated through, stirring occasionally.
Drain pasta. Add to chicken mixture in skillet; mix lightly. Stir in 1/2 cup cheese; top with remaining cheese.
Stir in 1 Tbsp. chopped fresh cilantro with the 1/2 cup cheese.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.