Ground Chicken Taco Pasta
Blog: www.nextinlime.com
Servings: 3
Ingredients
For Cooking Pasta
- 8 ounces (230 g) pasta - uncooked, I prefer farfalle/bow-tie (Note A)
- 1 teaspoon cooking oil - to prevent boiled pasta from sticking together
For Yogurt Mix
- 1.25 cups (300 g) plain yogurt - unsweetened, unflavored
- 2 cloves garlic - finely minced, I use garlic press
- ¼ teaspoon lime zest - measure lightly without pressing into the spoon
- ½ teaspoon lime juice
- ¼ teaspoon salt
For Chicken Taco Sauce
- 2 tablespoons cooking oil
- 1 medium (150 g) onion - finely chopped
- 3 cloves garlic - finely minced, I use garlic press
- 1 medium (150 g) bell pepper - finely chopped, I use red but any color works
- 1 pound (500 g) ground chicken - aka chicken mince
- 1 packet taco seasoning - packets usually weigh 24–28 g (1 oz) each. See Note B – amount of seasoning required may vary
- ½ teaspoon paprika - preferably smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes - adjust to taste
- 1 cup (230 ml) tomato sauce - any kind, preferably low-sodium or salt-free (Note C)
- 1 teaspoon sugar
- ¾ cup (180 ml) water
- ½ chicken bouillon cube - or use granulated bouillon or chicken base
- 2 tablespoons finely chopped cilantro - divided – or use parsley
- 1.5 tablespoon lime juice - fresh
Optional toppings
- ¼ cup fresh tomatoes - finely diced
- ¼ cup green onions - finely chopped, aka scallions/spring onions
- crushed tortilla chips
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- Bring a large pot of well-salted water to a boil. Follow the package instructions to cook pasta. Drain and carefully toss with 1 teaspoon cooking oil to keep it from sticking. Set aside.
- Mix together yogurt, minced garlic, lime zest, ½ teaspoon lime juice, and salt in a bowl. Set aside.
- Heat 2 tablespoons cooking oil in a skillet over medium heat. Add chopped onion, sauté 3 to 6 minutes or until it becomes soft.
- Add minced garlic and chopped red bell pepper. Cook 2 minutes.
- Add ground chicken along with taco seasoning, paprika, ground black pepper, ground cumin, and crushed red pepper flakes. Break up the chicken as it cooks so there are no large clumps. Stir and cook 3 to 4 minutes.
- Add tomato sauce, sugar, water and chicken bouillon cube. Gently simmer for 8 to 12 minutes until it thickens but is still saucy. Then mix in chopped cilantro and 1.5 tablespoons lime juice. Taste and adjust salt, if needed.
- As you assemble the dish, aim to divide everything evenly across 3 plates. Start each plate with a layer of pasta, then yogurt, followed by chicken taco sauce.
- Finish with toppings such as chopped tomatoes, chopped green onions, crushed tortilla chips, and enjoy! If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Pasta – Since you need a spoon to get all the layers in one bite, farfalle (bow-tie) works great, but any small, spoonable pasta will do.
Note B: Taco Seasoning – I use Old El Paso taco seasoning (not sponsored). If you’re using a different brand, check the package for the recommended meat-to-seasoning ratio.
Note C: Tomato Sauce – I use canned tomato sauce, but jarred sauces (regular or with basil) work too.