Ingredients

The following ingredients have 4 Servings
  • 1 lb. rotisserie chicken, shredded
  • 4 Tablespoons taco seasoning
  • 1 Tablespoon olive oil ((more if needed))
  • 2 cups onion, chopped
  • 2 cups bell peppers, yellow, red and/or orange, chopped
  • 2 teaspoons minced garlic
  • 2 cups chicken broth
  • 1/2 cup milk
  • 2 Tablespoons cornstarch
  • 10 oz Ro-Tel Diced Tomatoes & Green Chilies
  • 4 oz can green chiles
  • 8 oz Rotini or our favorite pasta
  • 1/2 teaspoon salt
  • 15.5 oz black beans, rinsed & drained ((optional))
  • 1 cup cheddar cheese, (shredded)

Instruction

  • Shred the rotisserie chicken and toss with half of the taco seasoning. Set aside.
  • In a large skillet, heat 1 tablespoon olive oil over high heat.
  • Add onions and peppers, tossed with remaining taco seasoning, and cook until vegetables are slightly charred. If the pan gets too dry, add remaining olive oil.
  • Add garlic and stir for 30 seconds.
  • Stir in seasoned chicken and heat for 2 minutes. Remove contents to bowl.
  • To the skillet, add chicken broth, milk that has been combined with cornstarch, diced tomatoes and green chilies, additional green chiles, dry pasta and salt. Stir to combine and bring to a boil.
  • Reduce heat, cover and let simmer for about 15 minutes or until pasta is cooked to your liking.
  • Add back in the chicken and vegetables and stir.
  • Turn broiler on.
  • Top taco pasta with shredded cheese and place under broiler until cheese has melted and is nice and brown.
  • Serve immediately.