PASTA CHICKEN TACO BAKE
This is a very tasty casserole, I have only made this using penne pasta, but you can of coarse use any kind of pasta that you desire, make certain to use a pasta that will hold up well when cooked a second time in the oven, and only cook the pasta until just fork-tender, as it will cook more in the oven, don't cook it to the same texture that you would if you were using it immediately, just drop into boiling water and cook until JUST a bit tender. If you are using low-sodium chicken broth in place of the water, make certain to season with salt and pepper (if using) towards the end of cooking in the frypan. If you prefer a more spicy taste, then add in a finely chopped jalapeño pepper for extra heat! Serve this with a side salad.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 3-quart casserole dish.
- In a skillet cook the ground chicken with onion and garlic until brown.
- Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
- Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
- Transfer the mixture to a prepared baking dish.
- Set oven to 350°F.
- Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake uncovered for another 10-15 minutes.
- DELICIOUS!
Nutrition Facts : Calories 737.9, Fat 31.4, SaturatedFat 14.2, Cholesterol 165.3, Sodium 1635.1, Carbohydrate 64.4, Fiber 9.9, Sugar 7.6, Protein 54.5
CHICKEN TINGA TACOS
Provided by Valerie Bertinelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
CHICKEN TACO PASTA
Make and share this Chicken Taco Pasta recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through.
- Stir in the half-and-half, taco seasoning and butter.
- Cook until just heated. Season to taste with salt and pepper (none may be required cuz of the taco seasoning.) Add drained, cooked pasta and toss.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 507.2, Fat 16.5, SaturatedFat 7.1, Cholesterol 77.6, Sodium 166.9, Carbohydrate 59, Fiber 2.6, Sugar 2.2, Protein 28.7
CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze.
ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese
Provided by Tasty
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over high heat
- Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
- Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
- Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
- Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
- Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
- Add the cheese and mix until melted.
- Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
- Enjoy!
Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams
CHICKEN TACO CASSEROLE
All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
- Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
- Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
- Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 31.2 g, Cholesterol 95.4 mg, Fat 29.4 g, Fiber 6.1 g, Protein 32.9 g, SaturatedFat 10.4 g, Sodium 1414.4 mg, Sugar 3.9 g
SPICY CHICKEN TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, crushed tomato, white onion, garlic, dried oregano, ground cumin, chipotle pepper, salt, corn tortillas, avocados
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 10
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onion and salt and sauté for 2 minutes.
- Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
- Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
- Pour the chicken mixture into a large serving bowl.
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with avocado slices, and serve.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 28 grams, Fat 19 grams, Fiber 8 grams, Protein 27 grams, Sugar 7 grams
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