Best 3 Mexican Style Pasta With Chicken And Peppers Recipes
Tantalize your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite the senses. Embark on a delectable adventure with Mexican-style pasta, a vibrant fusion of traditional Mexican ingredients and the comforting embrace of pasta. This article presents an array of enticing recipes that will transport you to the heart of Mexican cuisine.
Dive into the sizzling flavors of "One-Pot Mexican-Style Pasta with Chicken and Peppers," a tantalizing symphony of tender chicken, crisp bell peppers, and a zesty tomato sauce infused with Mexican spices. Experience the harmonious blend of pasta, chicken, and vegetables, all simmering together in a symphony of flavors.
Indulge in the creamy delight of "Mexican-Style Pasta with Creamy Poblano Sauce," where tender pasta is enveloped in a luscious poblano pepper sauce. The smoky, earthy notes of roasted poblanos blend seamlessly with the richness of cream, creating a velvety sauce that will leave you craving more.
For a vegetarian twist, explore the vibrant flavors of "Mexican-Style Pasta with Black Beans and Corn." This colorful dish features a medley of black beans, corn, and bell peppers, sautéed in a flavorful Mexican-inspired sauce. The combination of textures and flavors makes this pasta a delightful meatless option.
If you're looking for a quick and easy meal, try the "15-Minute Mexican-Style Pasta." This speedy recipe combines the convenience of pre-cooked chicken with a flavorful tomato-based sauce, creating a satisfying pasta dish in just 15 minutes.
Embark on this culinary adventure and discover the vibrant flavors of Mexican-style pasta. With its irresistible combination of spices, textures, and colors, this cuisine will ignite your senses and leave you craving for more.
MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS RECIPE
Provided by Karins_Cookin_Stuff
Number Of Ingredients 13
Steps:
- 1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. 2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. 3. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. 4. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. 5. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. 6. Meanwhile, shred the chicken. Mince the cilantro (if using). 7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese
Provided by Tasty
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over high heat
- Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
- Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
- Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
- Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
- Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
- Add the cheese and mix until melted.
- Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
- Enjoy!
Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams
MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS
I just tried this yummy low calorie recipe. It was very quick and easy since I used leftover chicken. Taken from Time Life's Fast, Fresh and Delicious cookbook. After tasting it, I can guess that shredded cheese and red pepper flakes would also go very well with it. Hope you like it too!
Provided by punkarooni
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
- Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
- Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
- In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
- Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
- Meanwhile, shred the chicken. Mince the cilantro (if using).
- Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
Nutrition Facts : Calories 321.1, Fat 5.3, SaturatedFat 1, Cholesterol 24.2, Sodium 424.1, Carbohydrate 49.1, Fiber 3.3, Sugar 4.3, Protein 19.7
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't be afraid to adjust the ingredients to your liking. For example, if you don't like spicy food, you can reduce the amount of chili powder or omit it altogether.
- Cook the pasta according to the package directions. Be sure to drain it well before adding it to the sauce.
- If you don't have a large skillet, you can cook the chicken and vegetables in batches.
- Be careful not to overcook the chicken. It should be cooked through but still juicy.
- Add the pasta and sauce to the skillet and stir to combine. Cook until the pasta is heated through.
- Serve the pasta with shredded cheese, sour cream, and guacamole. You can also add a side of tortillas or bread.
Conclusion:
This Mexican-style pasta with chicken and peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a quick and tasty dinner, give this recipe a try.
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