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This zesty Mexican skillet is so delicious but mild enough for the kiddos. With chicken sausage, pasta, cheese, and your favorite salsa... it's one flavorful and hearty meal! Bonus: it's ready in 30 minutes!
INGREDIENTS
FOR THE SKILLET:
- 12 ounces alfresco Mild Mexican Style Chicken Sausage
- 8 ounces cooked penne pasta
- 1 sweet pepper chopped
- 1 medium onion chopped
- 4 garlic cloves Garlic minced
- 1 ⅓ cups salsa
- ½ cup water (more if needed)
- 6 ounces Shredded Mexican or Cheddar Cheese + plus 2 ounces for garnish
- 3 tablespoons chopped cilantro
- Toppings:, Cilantro, Green onions, Sour Cream, Salsa, Pico de gallo, Shredded Cheese
FOR THE TACO SEASONING:
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoons cumin
- 1 teaspoons powdered garlic
- 1 teaspoons onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS
- First, if you didn’t purchase precooked pasta go ahead and get the water boiling, add a tablespoon of salt and cook pasta according to the to the package instructions for al dente doneness.
- Next, add a tablespoon of olive oil to a medium sized skillet over medium high heat. Add your onion and pepper and saute for 5 minutes. Add the garlic and saute 1 more minute.
- Now, stir in the taco seasoning, chicken sausage and the water. Saute for 3-4 minutes, stirring occasionally. This will allow the flavors to marry.
- Finally, add the salsa and pasta and fold it all together. Saute it for 2 more minutes and mix in the cheese and fresh cilantro.
- Garnish with whatever taco toppings you like… sour cream, more cheese or salsa, cilantro, and green onions and enjoy!
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