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Mexican chicken pasta

Dinner
Lunch
Ready-to-eat
Comforting meals
Quick meals

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Pâtes à la mexicaine avec lanières de haut de cuisse de poulet, poivrons, maïs, haricots noirs et coriandre servies dans un bol blanc avec une fourchette or et un bol de fromage râpé

Portions4

Preparation10 min

Cooking20 min

A complete and flavourful dish that combines pasta with mexican chicken thigh strips, colourful peppers, corn, and black beans. Seasoned with mild spices and garnished with cilantro, this quick-to-prepare meal is perfect for a comforting Tex-Mex-inspired dinner.

2 x 175 g Olymel mexican chicken thigh strips
400 g pasta (penne or fusilli)
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 can diced tomatoes (400 g)
½ cup canned corn kernels
½ cup black beans (rinsed and drained)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Grated cheese (cheddar or Tex-Mex blend), to taste

Used products

Lanières de haut de cuisse de poulet mexicaines dans leur emballage

Mexican chicken thigh strips

Cook the pasta in a large pot of salted water according to package instructions. Drain and set aside.
In a large skillet over high heat, add olive oil and onion. Cook, stirring, for 5 minutes until tender. Add the garlic and peppers, and cook for another 2 minutes.
Stir in the diced tomatoes, corn, black beans, cumin, and chili powder. Mix well and simmer for 5 to 10 minutes.
Add the chicken strips and cooked pasta, mixing to coat everything evenly. Heat through for 2–3 minutes.
Garnish with fresh cilantro and grated cheese.

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