Best Mexican Chicken Pasta Recipes

MEXICAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, rinse, and set aside.
• Combine all vegetables in a large bowl.
• Combine all dressing ingredients; stir thoroughly.
• Pour dressing over salad; toss to coat.
• Chill 1 hour, then serve.
• Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

CREAMY MEXICAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)

Steps:

• 1. Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
• 2. Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
• 3. Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
• 4. Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
• 5. Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
• 6. In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!

MEXICAN CHICKEN-PASTA SKILLET

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Add tomato sauce, salsa and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS

Steps:

• In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
• Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
• Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
• In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
• Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
• Meanwhile, shred the chicken. Mince the cilantro (if using).
• Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

MEXICAN CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 375°F Prepare pasta according to package directions.
• While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
• When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.

CREAMY MEXICAN CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.
• Drain pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS RECIPE

Steps:

• 1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. 2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. 3. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. 4. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. 5. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. 6. Meanwhile, shred the chicken. Mince the cilantro (if using). 7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

MEXICAN CHICKEN PASTA

Steps:

• In a medium saucepan, bring the chicken broth,garlic,cumin, and chili powder to a boil over med-high heat. Meanwhile,coarsely chop tomatoes,scallions and bell pepper. Break pasta into 2-inch pieces. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. In a large nonstick skillet, warm the oil over med-high heat until hot but not smoking Add the pasta and cook, stirring, until the pasta is lightly browned, about 2 minutes.. Add the broth mixture,tomatoes, scallions,peppers,chiles, and salt,bring to a boil over med-high heat. Reduce the heat to low, cover and simmer, stirring ocasionally,until the pasta is cooked,about7 minutes. Meanwhile,shred the chicken. Mince the cilantro. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

MEXICAN BOW-TIE PASTA WITH CHICKEN RECIPE - (4.3/5)

Steps:

• Cook pasta in boiling, salted water according to package directions. Drain and set aside. Meanwhile, cut chicken into bite size pieces. Melt butter in a large skillet over medium heat. Add chicken and cook, stirring, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour; slowly pour in milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbling and cream cheese is melted and smooth. Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Sprinkle fresh or dried parsley over the top and serve immediately.