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One-pot Mexican chicken and chipotle pasta recipe
One-pot Mexican chicken and chipotle pasta recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Mexican-Spiced Salsa Pasta: Quick, budget-friendly meal bursting with flavor.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 1/2 tsp Mexican chilli powder
  • 350g dried rigatoni pasta
  • 510.00 gm Chicken Style Liquid Stock
  • 453g jar black bean and chipotle salsa
  • 500.00 ml sliced barbecue chicken
  • 1 long green chilli
  • 250g cherry tomatoes, quartered
  • 62.50 ml finely chopped fresh coriander leaves, plus extra leaves to serve
  • 21.00 gm lime juice
  • Bulla Light Sour Cream, to serve
  • Lime wedges, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Stir in the garlic and chili powder and cook for an additional minute until fragrant.
  • Stir in the pasta until coated, then pour in the stock and salsa. Bring it to a boil, then lower the heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Add the chicken for the last 5 minutes of cooking until the pasta is tender and the sauce has thickened.
  • Finely chop the chili then mix it with the tomato, coriander, lime juice, and remaining oil in a bowl. Season with salt and pepper.
  • Garnish pasta with dollops of sour cream, zesty tomato salsa, and fresh coriander leaves. Accompany with lime wedges for an added burst of flavor.

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