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
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 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
CONTEST-WINNING TACO CASSEROLE
My preschooler doesn't eat ground beef unless it's taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.
Nutrition Facts :
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
QUESO TACO PASTA BAKE
Homemade queso gives this satisfying beef and pasta bake an amazing Mexican flavor kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
- Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
- Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 g
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