Lynne’s Famous Taco Pasta (Edit recipe)

My mom has a lot of "famous" recipes, and while some are more famous than others, this one is one of my favorites! I love it because it has a lot of mix-ins, it has protein, it has a delicious light sauce, and it has corn. Sign me up for anything with corn! I will still ask my mom to make this all the time because it comes out best when it comes from her kitchen. Let us know what you think if you make it!

5 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	467
Fat:	26 g
Carbohydrates:	26 g
Protein:	37 g
Cholesterol:	127 g
Sodium:	519 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Lara Salamone

Serves: 6

Ingredients

4 oz Gluten Free Penne Rigate (Jovial), I prefer Barilla protein+
1.5 lb Ground Chicken
0.5 cup White Onion, chopped
1.5 cup Beef Bone Broth, or water
2 Tbsp Primal Palate Taco Seasoning
11 oz Canned Corn, rinsed and drained
1 cup Black Olives, sliced
1 cup Sharp Cheddar Cheese, shredded
0.5 cup Salsa
4 oz Fire Roasted Green Chiles, diced, canned

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Cook your pasta according to package instructions.
2. In a large skillet, heat 1tbsp olive oil over medium heat and add onions. Cook until slightly softened.
3. Add ground chicken and cook through.
4. Stir in broth (or water) and taco seasoning, and bring to a simmer, stirring occasionally.
5. Once simmering, stir in cooked pasta, corn, olives, salsa, half the shredded cheese, and green chile peppers.
6. Serve with extra cheese on the side for topping!

Notes

I prefer using Barilla protein+ for added protein. I think (low sodium) bone broth can be a great flavor addition for this, but water works just fine and is part of my moms original recipe.