Irresistibly creamy one-pot pasta with Mexican-spiced chicken, – shredded so it turns out extra juicy and tender, vegetables and plenty of cheddar.
The ultimate comfort food, – really easy to make, gooey and full of flavour.
It tastes incredibly good, it is wonderfully creamy, and as the name says, it is cooked in a single pot. Well, strictly speaking you do have to give the pot a quick rinse after poaching the chicken breasts, – but I think I can still get away with calling it one-pot 😉
It is inspired by my Mexican one-pot pasta with beef, – always a huge hit. Try my vegetarian version too, – One-pot Mexican vegetarian pasta.
One-pot Mexican pasta with chicken, vegetables and cheddar
Recipe for a one-pot pasta packed with flavour, – Mexican-spiced chicken, vegetables and cheddar.
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Ingredients
- 500 g chicken breast
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 4 spring onions, finely sliced
- 4 cloves garlic, grated or crushed
- 10 slices pickled jalapeños, finely chopped (use just 5 if you don’t want it too spicy)
- 1 tin chopped tomatoes
- 3 tbsp tomato purée
- 700 ml chicken stock
- 3 tbsp homemade Mexican spice mix or a shop-bought taco seasoning
- 200 g grated cheddar
- 400 g pasta, – with a cooking time of over 8 min. so the starch has time to thicken the dish
- Salt and pepper
- Oil
- Crème fraîche and finely chopped parsley/spring onion, to garnish
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Method
- Poach the chicken breasts in lightly salted water for about 10 min., depending on size. Drain and let them cool slightly before pulling/shredding the meat.
- Heat a little oil in a pot and sauté the onion, garlic and pepper over medium heat for 2-3 min.
- Add the chicken and fry with the vegetables for a couple of minutes.
- Add the jalapeños and the Mexican spice mix and heat through, – then add the tomato purée and fry for a couple more minutes.
- Pour in the chopped tomatoes and half the stock and let the dish simmer gently for 20 min. Add stock as you go so the dish doesn’t boil dry, – it should be soft and saucy in consistency, not dry and not too wet either.
- Add the pasta to the pot along with the rest of the stock and cook until the pasta is al dente or done to your liking. It may need a couple of minutes longer than stated on the packet, as the pasta is cooking in a sauce. Stir regularly so the dish doesn’t catch on the bottom, and add a little more liquid if needed.
- Stir the cheddar into the dish and season to taste with salt and pepper.
- Serve your one-pot Mexican pasta topped with cold crème fraîche, finely sliced spring onion, parsley and perhaps a sprinkling of chilli flakes.
Nutrition
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Virkelig lækker ret med masser af smag
Hej My
Tusind tak for de søde ord:)
Warm wishes, Dianna
Super lækker ret, hurtig og nem at lave
Hej Tina
Tusind tak for din søde besked, det er jeg så glad for at høre 🙂
Warm wishes, Dianna
Tænker vi skal prøve denne i morgen – men skal lige være sikker på at jeg forstår ret, at det trevlede kylling og bouillon skal koge 20 min FØR pastaen så kommer I og koger de der ca 15 min eller hvad det nu kræver?
Hej Heidi
Jeg beklager mit sene svar, – håber du fin lavet retten og den smagte dejligt:)
Grunden til jeg koger den først er for at få så meget smag ind i saucen som muligt. Så er der kun tid til 10-15 minutter, så går det også så fint:)
Rigtig dejlig dag:)
Warm wishes, Dianna
Absolut en favorit i vores familie!
Hej Gitte
Ihhh hvor godt at høre – tusind tak 🙂
Warm wishes, Dianna
Husk at gemme vandet fra kyllingen
Hej Sabrina
Uhh jeg synes ikke vandet får nok smag fra kogt kyllingebryst til at kunne bruge det i andre retter, – men ellers kan du tro jeg altid gemmer bouillon fra kylling og andet 🙂
Dbh Dianna
Denne ret er fantastik hele familien var begejstret
Hej Anette
Ej hvor dejligt at høre, tak:)
Warm wishes, Dianna