One of the greatest compliments has to be when a kid says “This is the best thing I’ve ever eaten” and proceeds to eat 3 huge bowls in one sitting!  I actually had not planned on blogging this recipe until I got that reaction, so I snapped some photos  post-meal.  This is a dinner that is ready in under an hour and you can easily sub in different ingredients depending on your kid’s favourite flavours!  Sometimes a bit of improv in the kitchen pays off in a big way!!

Chicken Taco Pasta Bake

Ingredients:

1 tbsp olive oil

3 small chicken breasts, diced

1 tbsp chili powder

1 tbsp ground cumin

1 tsp onion powder

3-4 cloves garlic, minced

fresh ground pepper & sea salt to taste

1 small red bell pepper, diced

1 cup corn kernels, frozen or canned

1 can cheddar cheese soup

1/2 cup prepared salsa

1 1/2 cup Tex Mex shredded cheese

1 cup crushed tortilla chips

Garnish with: chopped cilantro, jalapeno and sour cream

2 cups uncooked bowtie pasta

Method: 

this is all that was left!!!

Preheat oven to 350degrees.  Bring a large pot of water to boil and cook pasta to the perfect al dente.  Drain and set aside.

In a large skillet, heat oil over medium high and brown chicken, about 5-6 minutes.  Add seasoning and cook for another minute.  Add the red pepper and corn, continue to until the pepper is tender.

Back in the pasta pot – add the can of soup and salsa and stir to combine.  By now the chicken/pepper mixture should be done – add to the pasta mixture.

Pour this goo into a 9×11 baking dish and top first with the crushed tortilla chips, followed by the cheese.  Bake for 20 mins and then broil for another 1-2 minutes to get bubbly.  Let sit for about 5 minutes and dinner is on!  Just like with tacos, dress with your favourite toppings and enjoy!!

“this is the best thing I’ve ever eaten!!”

Tags: chicken, easy, kid-friendly, pasta, Red Deer Foodie, taco