What a week!!
There is so much going on and it’s not even officially the holiday season!
The past six months just seem like a blur to me – 4 major events – our wedding, the reception a couple months later, our honeymoon to Italy and my surgery. Thrown into that were football season (tailgating), getting a new house in shape and my new blog ( 🙂 )
Don’t get me wrong! I have loved every minute of it! Well, except the surgery, although I did enjoy the time off from work – that was awesome!. It’s just everything is going so so fast! I can’t believe Thanksgiving is 2 weeks away!! And it will be my first officially Thanksgiving in my new house! YAY!
ohmygoodness, ohmygoodness, ohmygoodness!!!
Starting then I’m pretty sure we will be having all kinds of traditional holidays foods for the next several weeks but this week and next weekI’m sticking to the normal everyday things I like to make.
You know I LOVE pasta and you know I LOVE Mexican food. So why not combine them??
When I came across this recipe on Pinterest – I knew I must try it!
Chicken Taco Pasta (adapted from Bev Cooks)
- 1 pound ground chicken
- 1/2 medium red onion, finely chopped
- 3 cloves garlic, minced
- 3 Tbs. favorite taco seasoning
- 1 (14.5 oz) can drained and rinsed kidney beans (or black)
- 1 (4 oz) can diced green chiles
- 1 can corn, drained
- 1 roma tomato, diced
- 2 cups pasta shells
- 4 oz (half a block) cream cheese
- 2 Tbs. greek yogurt
- 1/2 cup freshly chopped cilantro
- coarse salt and pepper
(FYI – the pictures below are a double recipe)
Start by putting pasta onto cook according to directions. Reserving 1/3 cup pasta water.
Brown your chicken over medium-high heat. (I must admit, I’m not really a fan of what ground chicken looks like while it’s cooking)
Add onion, garlic and taco seasoning. Cook for 5 minutes.
Next add corn, beans, green chilies and salt/pepper to taste. Cook another 5 minutes.
Add diced tomatoes and toss to combine.
Stir in cream cheese and yogurt.
Combine meat mixture with shells. Add pastas water bit by bit if it is to thick.
Serve with plenty of fresh cilantro.
This recipe was very filling and had great flavor but I must warn you – wear your chopping gloves because there’s a whole lot a choppin’ going on!
I can tell you – my wrist wanted to revolt against me.
But it was worth it. 🙂