Tex-Mex Chicken Pasta Casserole
Serves: 4–6 Prep time: 20 mins Cook time: 25–30 mins Total time: ~50 mins
Ingredients:
Main:
• 300g rotini pasta (or any short pasta)
• 2 tbsp olive oil
• 400g chicken breast, diced
• 1 tsp taco seasoning (or a mix of cumin, paprika, garlic powder, chili powder, black pepper)
• 1 red bell pepper, chopped
• 1 onion, diced
• 1 clove garlic, minced
• 1 can (400g) diced or crushed tomatoes
• 1 small can corn, drained 
• 1 cup shredded cheddar or mozzarella cheese 
• Salt & pepper to taste
Optional Add-ins:
• 1 small can black beans, drained and rinsed
• Chopped fresh cilantro or parsley for topping
• Jalapeño slices for heat 
Instructions:
1 Cook the pasta in salted boiling water until al dente. Drain and set aside.
2 In a skillet, heat olive oil. Add diced chicken and taco seasoning. Cook until golden and cooked through. Remove and set aside.
3 In the same pan, sauté the onion and red bell pepper until soft. Add garlic and cook for 1 more minute.
4 Add the crushed tomatoes, corn (and black beans if using). Simmer for 5–7 minutes until slightly thickened.
5 Add the cooked pasta and chicken to the pan. Stir everything together until well combined.
6 Transfer the mixture to a baking dish. Sprinkle with shredded cheese.
7 Bake in a preheated oven at 180°C / 350°F for 20–25 minutes, or until the cheese is melted and golden.
8 Let it cool for a few minutes. Garnish with cilantro, jalapeños, or extra cheese if desired.
Serving Suggestions:
• Serve with a dollop of sour cream, sliced avocados 
, or salsa on the side.
• Great for leftovers it tastes even better the next day! 
