I made this Healthy Mexican One-Pot Pasta for dinner the other day, and it was a huge hit! This recipe makes a huge serving and could probably serve 6 to 8 people depending on how large the portion sizes are (so make sure you use a huge saucepan). According to your preferences, the chicken mince could be substituted for turkey or beef mince.
Super Easy and Healthy Mexican One-Pot Pasta
- 1 tablespoon olive oil
- 500 grams ground chicken (minced chicken)
- 2 cloves garlic - crushed
- ½ medium white onion - diced
- 1 teaspoon ground black pepper
- 2 cups salsa - homemade
- 1 ½ cups chicken stock - low-sodium
- 400 grams passata or crushed tomatoes (tomato puree with seeds removed)
- 1 tablespoon tomato paste
- 1 medium tomato - diced
- 1 cup corn
- 1 cup red kidney beans
- 1 cup Colby Jack cheese - low-fat and shredded
- 1 medium avocado - diced
- 2 tablespoons cilantro (coriander)
- Heat a saucepan over medium heat, then put olive oil, crushed garlic and 1/2 a white onion.
- After cooking for a few minutes, add the chicken mince and the pepper, and heat until cooked through. Add the pasta, salsa, chicken stock, crushed tomatoes and tomato paste, and bring to a boil.
- Reduce to a simmer and half cover with a lid, and cook for 15 to 20 minutes, or until the pasta is cooked. Be sure to stir a few times so the bottom doesn’t burn.
- After the pasta has cooked, stir through the tomato, corn, beans and Colby cheese, and heat for a few minutes until all the cheese has melted. Remove from the heat. Stir through the diced avocado and fresh coriander and serve.