Loaded Chicken Taco Pasta

  • Servings: 6 to 8
  • Prep: 15 minutes
  • Cook Time: 25 minutes

This family-friendly tomato-sauced pasta dish with ground chicken and black beans delivers a quick and easy one-pot dinner that’s sure to please. Garnish with your most-loved toppings!


12 ozNo Yolks® Broad Noodles
2 Tbspsolive oil
1 lblean ground chicken
2 Tbspstaco seasoning
1onion, diced
1red bell pepper, diced
2cloves garlic, minced
4 cupsreduced-sodium chicken broth
1 cuptomato salsa
1 cuptomato sauce
1 can (15 oz)black beans, drained and rinsed
2 cupsshredded Monterey Jack cheese
1/2 cupsour cream
1avocado, peeled, halved, pitted and diced
1jalapeno pepper, sliced
3 Tbspsfinely chopped cilantro


  1. Into large saucepan set over medium-high heat, add oil. Add chicken and taco seasoning; cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften. Stir in broth, salsa and tomato sauce; bring to a boil.
  2. Stir in noodles and black beans. Reduce heat to medium. Cover and cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender and most of the liquid has evaporated. Remove from heat and stir in cheese. Let stand for 5 minutes.
  3. Divide taco pasta among bowls. Drizzle with sour cream. Top evenly with avocado, jalapeño and cilantro.


Serve with lime wedges if desired. For extra-cheesy pasta, garnish with crumbled feta.