2cupsbell peppers, yellow, red and/or orange, chopped
10ozRo-Tel Diced Tomatoes & Green Chilies
4ozcan green chiles
8ozRotini or our favorite pasta
15.5ozblack beans, rinsed & drained (optional)
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.
Great for Meal Prep
This recipe makes at least 6 servings. Since my family is now only the 2 of us I like to divide into servings and place in plastic containers.You can refrigerate for 4-5 days and take out when you want a quick hot lunch or hectic weeknight dinner. Just pop in the microwave for a few minutes and voila - instant meal!By the way, this also freezes well and keeps several months.