Ingredients:

12 oz Pasta
2 Tbsps olive oil
1 lb lean ground chicken
2 Tbsps taco seasoning mix
1 each onion, diced
1 each red bell pepper, diced
2 each garlic cloves, minced
4 cups reduced sodium chicken broth
1 cup salsa
1 cup tomato sauce
1 can (15 oz.) black beans, drained and rinsed
2 cups Monterrey Jack cheese, shredded
1/2 cup sour cream
1 each avocado, peeled and diced
1 each jalapeño pepper, sliced
3 Tbsps fresh cilantro leaves, chopped (optional)

Cooking Directions:

  1. Into large saucepan set over medium-high heat, add oil. Add chicken and taco seasoning; cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften. Stir in broth, salsa and tomato sauce; bring to a boil.
  2. Stir in noodles and black beans. Reduce heat to medium. Cover and cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender and most of the liquid has evaporated. Remove from heat and stir in cheese. Let stand for 5 minutes.
  3. Divide taco pasta among bowls. Drizzle with sour cream. Top evenly with avocado, jalapeño and cilantro.
  4. Tips: Serve with lime wedges if desired. For extra-cheesy pasta, garnish with crumbled feta.