Taco Pasta

A one pot meal that will be a huge family favorite! Ready in about 30 minutes and definitely kid friendly!

Ingredients

1 cup salsa

2 TBSP minced onion

1 tsp garlic powder

10 oz. enchilada sauce

1 TBSP olive oil

1 lb. chicken tenderloin cut into bite size pieces

1 TBSP of taco seasoning

1 TBSP of minced garlic

½ cup heavy cream

⅓ cup chicken broth

1 can black beans

Shredded pepper jack cheese

1 box of Campanella or shell pasta (or whatever pasta you really like)

12 in. sauté pan that is oven/broil safe

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Directions

1. Cut up chicken into bite size pieces. Toss in olive oil with your favorite taco seasoning (this is mine). Then sauté chicken pieces on a hot sauté pan with the minced garlic and onion until golden and cooked through. Add more oil if you need to so that nothing burns.

2. Then add black beans, salsa, enchilada sauce, garlic powder, chicken broth, cream and pasta all to the same pan.

3. Bring to a boil. Reduce heat and cover 15-20 min until pasta is cooked. Top with shredded pepper jack and broil for 1-2 minutes on normal setting or until top is golden and bubbly how you like it. Let cool for a few minutes before serving!

Notes:

• Make sure to watch while broiling so you don’t burn it!

• You can use light cream and any pasta you want.