Dinner last night was amazing and really easy to make! You can substitute ground turkey, ground beef or shredded pork in lieu of the chicken with delicious results.
2 large Chicken Breasts; cubed
1 large Bell Pepper; cored & chopped
2 cups Tomato; chopped
1 small Zucchini; chopped
1 Onion; chopped
4 cloves Garlic; minced
½ cup Cotija Cheese (optional)
10 oz. Original Rotel
1 cup Salsa
2 cups Chicken Broth
4 cups cooked Pasta
2 ½ cups Mexican Blend Cheese
Seasoning:
1 Tablespoon Ancho Paste
1 teaspoon Chipotle Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Cumin
1 Tablespoon Taco Seasoning
Salt and Pepper to taste
- Preheat oven to 375°F.
- Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chicken until the internal temperature reaches 165°F and the juices run clear. Remove from the pan and set aside.
- Add the vegetables to the skillet and sauté until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes. Season with the spices and seasonings.
- Add the chicken, pasta, salsa, broth, rotel and cotija cheese. Mix well and taste; season accordingly. Top with cheese and cover with foil.
- Bake for 20 minutes, then remove the foil and cook an additional 10 minutes or until the cheese is melted and the edges are bubbling.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 