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Mexican Chicken Pasta Bake

By on December 1, 2016

2 tablespoons extra-virgin olive oil
1 pound chicken breast, finely diced
1 tablespoons chili powder
1 tablespoons ground cumin
1 teaspoon garlic salt
1 pinch freshly ground pepper
1/2 large red bell pepper, diced
1 cup frozen corn
1 (10.5 oz) can cream of mushroom soup
1 pound bow tie pasta
2 cups shredded cheddar cheese
1 cup blue corn tortilla chips
1/4 cup cilantro, for garnish

Heat the oil in a medium skillet over medium high. Add the chicken and saute until browned all over, 5 minutes.
Toss in the chili powder, cumin, garlic salt and pepper. Saute another minute.
Add the red bell pepper and corn to the pan. Toss to combine.
Add the cream of mushroom soup and stir to combine.
In the meantime, boil the pasta until it reaches al dente. Drain and add to the chicken mixture. Toss to coat.
Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350°F oven. Bake for 20 minutes. Uncover, tuck the chips here and there and bake 20 more minutes, until the cheese is browned and bubbly.
Garnish with cilantro and serve!

I don’t want to say this too loud, so would you mind leaning in a little?

Just a little closer. Little more. WHOA, okay not that close.

Alright, here goes: I’ve been known to be…cheap. Or as I like to call it, an adorable frugalista with magic money saving powers who wears a pink glitter cape and flies around from land to land sprinkling inspirational dust upon those in need.

I’m TOTALLY kidding, you guys!

The cape has baby blue glitter.

See, since the time I was a fetus, I was always taught to save money. Not to spend it. To be wise with my earnings. To be mindful and aware of frivolous purchases. And much to my husband’s dismay, these principles still carry through to the present time.

No you CANNOT buy that new toothbrush!

So of course I’m all about the budget grocery shopping. Shocking, I know. Without sacrificing fresh ingredients and essential nutrients, lemme show ya a cheapidy cheap cheap way to full together a family meal that leaves you with enough money for that Louis Vuitton bag you’ve had your eye on. Or in my case, that sexy zip lock plastic bag.

Aaand we have pasta, cream of mushroom soup, red bell pepper, frozen corn, diced chicken, some spices, cheese and chips! Of course you could always switch out the chicken for tuna, to make it even cheaper. Or leave it straight up vegetarian too.


Sauté your chicken in the spices until cooked through, under 10 minutes. Smells SO good.


Add the diced peppers and corn to the mix. Tossy toss toss.


Stir in that cream of mushroom soup. Why does cream of mushroom soup make everything better?


Cook your pasta, drain it and dump it on in! More of the tossing occurs at this point in time.


Transfer the delicious mess to a casserole dish and load. on. that. cheese.


And this is what you get after some baking and some TLC. If you’re in the fetal position right now, that’s okay. It’s expected.


I won’t lie to you. This was serving #1 of 79 for me. Well, during that hour that is.


All those wonderful Mexican spices with the chicken and the veggies and the melted cheese and the crunchy chips, just STOP IT. And look at you, saving all that money! Can we hug?


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