Easy Skillet Taco Pasta

Adapted from McCormick & Company

  • 1 lb ground chicken breast skinless
  • 8 ozs frozen corn
  • 14 1/2 ozs canned diced tomatoes, undrained
  • 1 1/2 cups water
  • 8 ozs elbow macaroni, uncooked
  • 4 ozs cheddar cheese, shredded
Easy Skillet Taco Pasta
In a large skillet, cook chicken and corn until chicken is no longer pink. Add diced tomatoes and water. Bring mixture to a boil. Add elbow macaroni. Cook for 20 minutes, or until pasta is cooked. Remove from heat and add cheese. Mix well.
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Posted: 10/11/2018
Rated by 0 users (0.00)
WW Points* : 5.60
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 271
Calories from Fat 64 (24%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g 16%
Sodium 288mg 12%
Potassium 0mg 0%
Total Carbohydrate31g 10%
Dietary Fiber 2g 8%
Sugars 5g
Protein 21g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.