How to make shredded chicken taco pasta casserole

 

INGREDIENTS

1 tablespoon vegetable oil
Salt and pepper to taste
2 pounds boneless, skinless chicken thighs
½ onion, small diced
1 tablespoon minced garlic
2 1-ounce packets taco seasoning
1½ cups taco sauce
½ cup water
1 8-ounce pack Mexican cheese blend
1 pound penne pasta, cooked according to package
To serve (optional):
Chopped fresh cilantro
Sour cream
Sliced jalapenos

DIRECTION

Preheat oven to 375 degrees Fahrenheit.
In a hot pan, add oil. Season chicken with salt and pepper, then gently place in the pan.
Cook chicken for 2 to 4 minutes on each side. Add onions and garlic and cook for 1 to 2 minutes. Add taco seasoning and cook for another 2 to 3 minutes, until onions are nice and tender.
Add taco sauce and water. Mix and simmer on low for 10 to15 minutes, until chicken is tender enough to shred right in the sauce.
While chicken is simmering, cook pasta al dente according to the package.
When chicken is ready, shred in the pan, then mix with the sauce.
Pour chicken into a casserole dish with the pasta and half of the cheese. Mix well, then top with the remaining cheese.
Bake in the oven for 20 to 25 minutes, until the top, is golden and bubbly.
Serve with chopped fresh cilantro, sour cream, and sliced jalapenos if desired.

SOURCE: Cooktopcove.com