Chicken Taco Mac

Chicken Taco Mac
Servings: 6 Prep 10 mins Cook 21 mins


  • 1 pound boneless chicken breast halves, cut in half horizontally if large
  • 1 box (12 ounces) garden radiatore or rotini pasta (such as Ronzoni)
  • 1 sweet red pepper, cored and diced (about 1 cup)
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 8 ounces pepper-Jack cheese, shredded (about 2 cups)
  • 3 scallions, trimmed and sliced
  • 1 1/2 cups crushed lime-flavored tortilla chips

Make It

1. Bring a large pot of water just to boiling. Add chicken breast and reduce heat to a gentle simmer. Cook chicken in barely simmering water for 12 minutes. Remove to cutting board; return water to boiling; add a little salt to the water.

2. Add pasta to boiling water and cook as per package directions, 9 minutes. Add pepper during last minute of cook time. Drain.

3. Meanwhile, melt butter in a medium-size saucepan over medium heat. Whisk in flour, chili powder and salt. Add milk in a thin stream, whisking constantly. Bring to a simmer over medium-high heat; simmer 2 minutes. Remove from heat and whisk in shredded cheese.

4. With two forks or your hands, shred chicken into bite-size pieces. In large bowl, combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed chips and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 557, Fat, total (g): 22, chol. (mg): 94, sat. fat (g): 10, carb. (g): 56, fiber (g): 5, pro. (g): 35, sodium (mg): 558, Percent Daily Values are based on a 2,000 calorie diet.