April 16, 2012

Tex-Mex Chicken Pasta

A couple weeks ago I made an awesome Mexican-spiced baked chicken. The chicken was so juicy and the spices on it were perfect. I had some chicken left over, so I decided to make a pasta dish with it.

I wanted to make it an easy clean up, so I did it all in one skillet.

~ 3 cups water
~ 1/2 cup milk
~ 4 Tbsp butter
8 oz pasta
~ 1 tsp cayenne powder
~ 1 tsp cumin
~ 1 tsp chili powder
2 cups shredded chicken
~ 2 Roma tomatoes, chopped
~ 1 cup cheddar cheese, shredded
Avocado chunks

Since I wanted to do it all in one pan, I started with the pasta. I added the water, milk and butter to the skillet on medium heat. I brought it to a simmer and added the pasta. It took ~ ten minutes to cook the pasta.

Once done I added the spices, chicken and tomatoes and stirred for a bit.

Then right before serving I added the cheese and let it melt.

I topped our plates with the avocado slices.

Notice the paper plates. I meant it when I said the least amount of dirty dishes as possible.
 I have to say I really impressed myself. The fact that I used only the one skillet was great and then to have all the flavors come together and work when I just winged it was awesome. The dish was very good and very easy. A bit spicy, which is why I put approximate measurements. You may want to put more or less depending on your palate.

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