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Tex-Mex cuisine has carved a niche for itself in the culinary world, captivating taste buds with its vibrant flavors and hearty ingredients. This delightful fusion of Mexican and American culinary traditions has become a staple in homes and restaurants alike. With its bold spices, colorful ingredients, and comforting nature, Tex-Mex dishes appeal to a wide audience, making them a popular choice for any occasion. One such dish that encapsulates the essence of Tex-Mex cooking is the Tex-Mex Chicken Nacho Pasta Skillet. This dish marries the comfort of pasta with the lively flavors of nachos, resulting in a meal that is both satisfying and exciting.

Tex-Mex Chicken Nacho Pasta Skillet

Discover the Tex-Mex Chicken Nacho Pasta Skillet, a delicious fusion of vibrant flavors and comforting textures that brings family and friends together. This easy one-pan meal combines pasta, tender chicken, colorful veggies, and a creamy cheese blend for a satisfying dish ready in under 30 minutes. Perfect for busy weeknights or entertaining guests, this recipe is sure to impress everyone at your table. Enjoy quality time and mouthwatering flavors with every bite!
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Ingredients
  

12 oz. penne pasta

1 lb. boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 oz.) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 packet (1 oz.) taco seasoning

1 cup salsa

1 cup chicken broth

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Tortilla chips (for topping)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through. Season with salt and pepper to taste. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Combine Ingredients: Return the cooked chicken to the skillet. Stir in the black beans, corn, taco seasoning, salsa, and chicken broth. Bring the mixture to a simmer.

          Add Pasta and Cheese: Toss in the cooked penne pasta and mix until everything is well combined and coated. Reduce heat to low and sprinkle shredded cheddar and Monterey Jack cheese on top. Cover the skillet with a lid and allow the cheese to melt, about 3-5 minutes.

            Serve: Once the cheese is melted, remove from heat. Garnish with fresh cilantro and sliced jalapeños, if desired. Serve the Tex-Mex Chicken Nacho Pasta Skillet with tortilla chips on the side for crunch.

              Enjoy: Dig in and enjoy the cheesy, zesty blend of Tex-Mex flavors!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6