Super Easy and Healthy Mexican One-Pot Pasta
This super easy and healthy Mexican one-pot pasta is my go-to recipe when I have special guests.
Ingredients
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 pasta - wholemeal
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)
Instructions
- 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.
Nutrition
Calories: 300kcalCarbohydrates: 21gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 71mgSodium: 1046mgPotassium: 1097mgFiber: 6gSugar: 10gVitamin A: 939IUVitamin C: 16mgCalcium: 172mgIron: 3mg
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