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Suggest a better descriptionPat the chicken dry on both sides with a paper towel.
Sprinkle with the taco seasoning on all sides.
Heat the olive oil in a cast iron pan over medium heat.
Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5 minutes per side).
Remove chicken from the pan, place on a plate, cover with foil.
Add the butter to the pan that the chicken was cooked in and melt over medium heat.
Slowly add the heavy cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for about 2 minutes.
Add the cheese, rotel (reserving 2 tablespoons for garnish), and stir until thickened and the cheese is melted.
Stir in the cooked pasta and reduce heat to low.
Remove chicken from the foil covered plate, slice into strips. Place the sliced chicken on top of the pasta and sprinkle with reserved rotel and optional cilantro garnish for a pop of color.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (659g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1688 | ||
Calories from Fat: 772 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.8g | 114 % | |
Saturated Fat 48.6g | 243 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 555.3mg | 171 % | |
Sodium 904mg | 31 % | |
Potassium 1155.8mg | 30 % | |
Total Carbohydrate 129.7g | 38 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 129.2g | ||
Protein 96.8g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1688
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