Salsa chicken pasta skillet
586cal, 54p, 60c, 10f (per meal)
1/2 lbs (228g)
1 1/2 lbs (680g)
1 can (448g)
1 tbsp (15mL)
2 1/2 cup (650g)
1 tsp (3g)
4 dash (2g)
1
Cook the pasta according to package instructions. Drain and set aside.
2
Meanwhile, heat the oil in a skillet over medium heat. Add the chicken and cook for 3-4 minutes, until lightly browned but not fully cooked.
3
Season with chili powder, garlic powder, and a pinch of salt and pepper. Cook for 1 minute more, until fragrant.
4
Stir in the kidney beans and salsa. Reduce the heat to a simmer and cook uncovered for 10 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
5
Add the cooked pasta to the skillet and toss to combine. Cook for 1 minute, until everything is heated through. Serve.