A few months back I posted a little recipe for “skinny jeans chicken alfredo“. Since I posted that recipe I’ve made it several times. I’ve dreamt about it several times. And it also has become my most popular recipe yet, thanks to an appearance in Philly Magazine’s blog! It’s literally the little recipe that could.
Lately I’ve been thinking about how to jazz it up and turn it into something different. I love the tangy yogurt sauce, and thought it would go perfect with some Mexican flavors. I threw some spices into the original dish and out came something amazing…
skinny taco chicken mac
Hallelujah! The flavors in this dish are absolutely incredible. A little spicy, a little tangy, a little creamy, a little zippy. And you’ll totally fake out your family. Make them think they’re eating something really naughty.
The leftovers heated really well the next day too. Just make sure the pasta is cooked truly al dente or you’ll end up with mushy noodles. Blech!
There are a few dishes with this meal (sorry!) but the whole thing goes pretty quickly and you can have dinner on the table in a little over 30 minutes. I used shredded taco chicken that I had made in the crock pot last week, so that sped things up for me. If you aren’t that prepared, you could bake your own chicken in the oven with some taco seasoning and shred it, or even easier, buy a rotisserie chicken from the grocery chicken and shred it.
You could probably use leftover taco ground beef too, if that’s what trips your trigger.
I also used whole grain penne pasta because that’s what I had. Feel free to substitute your favorite noodles. I generally like tube shapes because they pick up more of the yummy sauce.
See, the little recipe that could!
Skinny Taco Chicken Mac
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
- 8 oz. whole wheat penne noodles
- 2 t olive oil
- 3 garlic cloves, minced
- 2 T minced jalapeño
- 2 t cornstarch
- 1/2 t ground cumin
- 3/4 cup low-fat, low-sodium chicken broth
- 3/4 cup grated low fat sharp cheddar cheese
- 3/4 cup 0% Greek yogurt
- Salt and freshly ground black pepper
- 1 shredded chicken breast, seasoned with taco seasoning
- Chopped tomatoes, avocado and cilantro to garnish
Bring large pot of water to a boil. Add noodles and cook according to package directions, 9 to 11 minutes; drain.
Preheat oven to 375 degrees
Season chicken breasts with taco seasoning
Bake 20 minutes, or until cooked through
Shred chicken with two forks, or your fingers
(or substitute rotisserie chicken, shredded, or crock pot shredded chicken)
While pasta is cooking, heat olive oil in large sauté pan over medium heat. Add garlic and jalapeño, and cook until fragrant, about 2 minutes.
Meanwhile, combine cornstarch and cumin in small bowl. Whisk in chicken broth until smooth. Pour mixture into sauté pan, raise heat, and bring sauce to simmer, whisking occasionally. Whisk in ½ cup cheese until melted. Remove sauté pan from heat and whisk in yogurt until sauce is smooth.
In large bowl, toss noodles and chicken with sauce. Season with salt and pepper to taste if desired. Top pasta with remaining ¼ cup cheese, tomatoes, avocado and cilantro and serve.