Taco Pasta Recipe
Make this high-protein, high-fiber taco pasta in less than 30 minutes. It’s flavorful, easy to make, and low-calorie!
Servings: 4 servings
Ingredients
- 1 lb ground chicken breast or ground turkey or ground beef
- 1 ½ tablespoons extra virgin olive oil
- 6 oz chickpea pasta rotini
- 1 red bell pepper diced
- 1 zucchini sliced
- 1 cup salsa sugar free
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- ⅔ cup low moisture cheddar cheese shredded, omit for dairy free
Instructions
- Heat a large skillet over medium heat and add the extra virgin olive oil, red bell pepper and zucchini. Cook 4 minutes until tender then add the ground chicken breast. Break up the chicken breast with a spatula as it cooks 7-8 minutes.
- While the chicken cooks, cook the pasta according to package instructions. Once cooked, drain and set aside.
- Add the seasonings, salsa and pasta to the skillet with the chicken and veggies. Stir to combine and cook together another 5-7 minutes until the pasta absorbs the salsa then add the shredded cheese, stir, remove from the stove and serve!
Notes
- Don’t cook the pasta beyond al dente to ensure it doesn’t overcook and turn mushy.
- Let the pasta soak in the salsa and seasonings for at least 5-10 minutes to absorb as much flavor as possible.
- Use a thick, chunky salsa so it sticks to the pasta and makes a thick sauce.
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 32g | Protein: 37g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 661mg | Potassium: 977mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1507IU | Vitamin C: 48mg | Calcium: 146mg | Iron: 6mg