6-Ingredient Mexican Chicken Pasta
The Weary Chef
The Weary Chef
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  • 6- Ingredient Mexican Chicken Pasta
  • 14 oz bite-sized pasta (I used whole-wheat rotini)
  • 16 oz boneless, skinless chicken breast, diced
  • seasoned salt
  • 28 oz can tomatoes with diced green chiles, drained (substitute diced tomatoes with garlic and olive oil if you don’t want a spicy meal)
  • 8 oz monterey jack cheese, cut into ½” cubes
  • 8 green onions, sliced thin



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