Recipe By Anonymous
Rating
Published Dec 18th
NO YOLKS® Skillet Salsa Chicken with Noodles
Prep 25m Cook 10m Additional - Ready In 35m
Servings 4 servings Calories 405.1

The added protein from black beans adds a fibre boost and also allows you to use less ground chicken in this budget conscious variation on the traditional taco supper.

Recipe Ingredients

  • ½ (12 ounce) package NO YOLKS® Broad Noodles
  • ½ pound lean ground chicken or turkey
  • 1 onion, finely chopped
  • ½ cup chopped green bell pepper
  • ½ cup frozen corn kernels
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup mild or medium salsa
  • 1 cup canned no salt added black beans, drained and rinsed
  • ¾ cup sodium-reduced chicken broth
  • ½ cup Shredded Cheddar cheese, chopped green onions and low fat sour cream

Cooking Directions

  1. 1 Prepare the noodles according to package directions.
  2. 2 Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
  3. 3 Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.

Nutrition Facts

  • Calories 405.1
  • Carbohydrate 55.2 g
  • Cholesterol 50.2 mg
  • Fat 7.7 g
  • Fiber 8.3 g
  • Protein 28.7 g
  • Saturated Fat 3.7 g
  • Sodium 720.7 mg
  • Sugar 8.1 g

Chef's Notes

Tips:; Substitute extra lean ground beef for the chicken; For a spicier dish, use hot salsa and add hot sauce or hot pepper flakes to taste; Replace the chili powder and cumin with 4 teaspoon (20 mL) taco seasoning.

Reviews

  1. I will definitely make again. Everyone enjoyed it. Thanks so much for the easy recipe. Served over rice with light sour cream and shredded cheese. I used ground chicken breast did not use the salt and added 3/4 tsp garlic powder.
  2. yummy. you could also substitute rice. I didn't have any salsa so I used a can of rotel tomatoes and green chilis with some taco sauce and it turned out great.
  3. Really good but a little spicy from the chili powder. Will cut it in half next time. Used an entire can of beans and half a can of corn.
  4. Made it per recipe. It tasted wonderful. All five kids liked it. I would not use the pasta again. Didn't taste bad just an odd combo. We will serve it over rice in a taco in a burrito over chips or as a lettuce wrap. Very healthy and crowd pleasing
  5. Very good! I made the meat mix exactly as it read but mixed in a bag of Uncle Bens precooked brown Santa Fe rice (instead of noodles) and it was wonderful. We all ate it differently. 7 year old on tortilla chips like nachos husband on a tortilla and me over a bed of lettuce.
  6. skipped the noodles and made some mexican style rice. rolled it together in a tortlla. was pretty good. ill add more spice next time
  7. Made with a mix of beans since the grocery store has no black beans but I am sure it made no difference. Great week day meal.
  8. Made this for 10 servings and everyone wanted seconds! Just the right amount of spices to this healthy meal!
  9. This was great. We took the advice of the first review skipped the egg noodles and turned it into taco stuffing. Burrito stuffing would be great as well. I also exchanged the spices and ued a taco spice already made up.
  10. No Yolks Skillet Salsa Chicken Haiku: "Followed recipe cept cubed chicken breast not ground. Thought it was quite good!" Made this as directed only using 2 chicken breast halves instead of the 1/2 lb. of ground. Served on top of the noodles w/ cheddar cheese green onions and cilantro and it was really tasty but - Read more ...