One-Pot Mexican Chicken Lasagna
One skillet is all that you need to make this Mexican chicken lasagna recipe tonight. This yummy one-pot meal makes homemade easy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings
- 1 lb chicken thighs finely chopped
- 3 c mafalda noodles uncooked
- 1 c chicken stock
- 8 oz Colby Jack cheese
- 14 oz black beans rinsed and drained
- 1/2 c green peppers diced
- 1/2 c yellow onion diced
- 2 tsp garlic minced
- 1 pk McCormick® ONE Southwest seasoning
- 4 tbsp tomato paste
- 2 tbsp canola oil
- 1 plum tomato diced
- 4 scallions sliced
- 1 c sour cream
Using a skillet add 3 cups of dry mafalda noodles and about 4 cups of water over medium heat until done. Drain and set aside.
To the skillet add the olive oil followed by the onions and peppers. Sauté for 2-4 minutes then add the garlic, minced chicken thighs, and half of the McCormick® ONE seasoning; cook thoroughly. Should take about 6-8 minutes; more if needed.
Next add the other half of the seasoning, tomato paste, and chicken stock; stir well. Add the black beans and let it simmer for 5 minutes. Pour in the pasta noodles and coat well.
Top it with Colby Jack cheese and cover for 2-3 minutes to melt. To serve, sprinkle with scallions, diced tomato, and sour cream as desired.
Calories: 665kcal | Carbohydrates: 47g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 464mg | Potassium: 797mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1048IU | Vitamin C: 17mg | Calcium: 346mg | Iron: 3mg