Cheesy Taco Pasta

• active time: 30 mins

Ingredients

1 pound ground chicken

1 tablespoon olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

6 cloves garlic, chopped

2 tablespoons taco seasoning

4 cups chicken broth

10 ounces pasta

1 cup enchilada sauce

1 cup mozzarella cheese shredded

2 cups cheddar cheese shredded

Fresh cilantro and/or green onions for garnish

Directions

Heat the olive oil in a shallow dutch oven over medium high heat. Add the ground chicken to the Dutch oven and cook over medium-high heat for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent and the meat starts to brown.

Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.

Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish with cilantro and serve.