One-Pot Chicken Quesadilla Pasta
WHAT YOU NEED
- 2 tablespoons vegetable oil
- 1/2 medium white onion, finely diced
- 1 1/2 pounds boneless skinless chicken thighs, cubed
- 1 pack taco seasoning mix (about 0.85 ounces)
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 cups water or low-sodium chicken broth
- 1 cup store-bought red Mexican salsa (mild)
- 12-ounce dry bowtie pasta
- 1 Cacique Queso Quesadilla, shredded (10 ounces)
- 1 cup Cacique Crema Mexicana Agria
- 1 jalapeño, sliced into rounds
- 8 grape tomatoes, halved
- 1/3 cup chopped cilantro
- 1/2 avocado, cubed
- juice of 1/2 large lime
- 1 sprig of fresh oregano leaves (optional)
- crushed red pepper flakes to taste (optional)
HOW TO MAKE IT
- In a medium to large saucepan, heat the oil over medium heat and sweat the onion for about 2 minutes, stirring occasionally. Increase the heat to medium-high and add the chunks of chicken, the taco seasoning, salt and pepper. Mix well until combined and let brown for about 5 minutes, stirring every now and then.
- Stir in the water and salsa. Add the pasta and let boil for about 10-12 minutes or until cooked. Add the cheese and crema and stir until cheese is melted and crema is combined. Turn off the heat and toss the jalapeño, tomatoes, and cilantro. Place avocado chunks on top and squeeze the lime over it. If desired, sprinkle oregano and red pepper flakes. Serve and enjoy!
