One Pot Pasta: Chicken Taco Rotini

One Pot Pasta: Chicken Taco Rotini

Serves 3-4


    One Pot Pasta: Chicken Taco Rotini
  • 8 oz rotini, uncooked, rinsed in cold water to remove excess starch
  • 1 3/4 cups water or broth
  • 1 cup crushed tomatoes
  • 1/2 red onion, sliced
  • 1 red pepper, sliced
  • 1 cup corn kernels, frozen or canned
  • 1 cup canned black beans, rinsed and drained (see note)
  • 1 1/2 lbs boneless skinless chicken breasts, diced
  • 2 cloves garlic, grated
  • 3 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp pepper
  • 1-2 tsp chili powder (to taste)
  • 1 avocado, diced for garnish
  • sour cream for garnish
  • shredded sharp cheddar cheese for garnish


  1. Combine all ingredients except the beans (if desired), avocado, sour cream and cheese in a deep sided skillet or saucepan. 
  2. Bring to a boil and cook for 10 minutes, uncovered, stirring occasionally. After 10 minutes, check pasta. If it is too al dente, add 1/4 cup of water and cook for an additional 3-5 minutes.
  3. Serve warm with avocado, sour cream and cheese.

Note: The black beans can be stirred before cooking for a more refried bean consistency. If you prefer a more solid consistency, stir them in after cooking.
Also, the spice combination can be replaced with a packet of taco seasoning if desired.

Check out the rest of the Top Ate One Pot Wonder Pasta Recipes.

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