Tex-Mex Ground Chicken Pasta Skillet

A simple one-pan meal-prep pasta with ground chicken, beans, corn, tomatoes, and mild Tex-Mex spices. It reheats well and makes a filling weekday lunch or dinner.

Tex-Mex Ground Chicken Pasta Skillet
Prep time
10 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 80 g Bell Pepper
  • 70 g Canned Black Bean
  • 25 g Cheddar Cheese
  • 3 g Chili Powder
  • 60 g Corn kernel
  • 1 g Cumin
  • 150 g Diced tomatoes
  • 1 g Garlic Powder
  • 150 g Ground Chicken
  • 5 g Olive oil
  • 75 g Pasta
  • 1 g Salt
  • 50 g Yellow Onion

Instructions

  1. Bring a pot of water to a boil and cook the dry pasta until just tender. Drain and set aside.
  2. While the pasta cooks, dice the onion and bell pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, then cook until softened.
  4. Add the ground chicken and cook, breaking it apart, until no longer pink.
  5. Stir in the chili powder, cumin, garlic powder, and salt until the chicken is evenly seasoned.
  6. Add the diced tomatoes, black beans, and corn. Simmer until the mixture thickens slightly.
  7. Stir in the cooked pasta and cheddar cheese until everything is combined and the cheese melts.
  8. Let cool slightly, then portion into a meal-prep container for refrigeration and reheating later.