I created this chicken fajita pasta recipe with ingredients I had in the pantry, and it turned into a family favorite!
Ingredients
- ziti pasta: 1 pound
- vegetable oil: 1 Tbsp
- medium onion: 1 piece (sliced)
- medium green bell pepper: 1 piece (sliced)
- boneless chicken breast: 1 pound (cubed)
- salsa: 1 jar (16 ounce jar)
- cream cheese: 2 packages (8 ounce packages, softened)
- taco seasoning: 1 pack (1 ounce pack)
- black beans: 1 can (15 ounce can, drained)
- corn: 1 can (15 ounce can, drained)
- cheddar cheese: 1 pack (16 ounce pack, divided, shredded)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Add ziti and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
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Meanwhile, heat oil in a skillet over medium heat. Add onion and green pepper; cook and stir until soft, 5 to 7 minutes. Transfer to a bowl.
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Cook chicken in the same skillet until no longer pink in the center, 7 to 10 minutes.
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Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat; cook and stir until cream cheese is melted, about 5 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine ziti, chicken, salsa mixture, onion mixture, black beans, and corn in a large bowl. Add 1/2 of the Cheddar cheese and mix until combined. Pour into a baking pan.
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Bake in the preheated oven for 20 minutes. Sprinkle remaining Cheddar over top. Continue to bake until cheese is melted, about 10 minutes. Unknown
