Tex Mex Fusion Skillet Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ package wide egg noodles (I used half of a 360 gram bag)
  • 3 cups chicken stock
  • 1 tbls olive oil
  • 1½ cups cooked diced or shredded chicken (I used leftover bbq chicken)
  • 1½ cups of mixed vegetables, fresh or frozen (I used a mix of black beans, brocolli, corn, peas, carrots, red pepper and by mistake edamame - you know what? It was good)
  • pinch of kosher salt
  • fresh pepper to taste
  • pinch of cayenne pepper
  • ½ cup jalapeño havarti cheese, shredded
  • 1 cup whole milk
  • ¼ cup of water
  • 2 tbls flour
  • Fresh parsley for garnish if desired
Instructions
  1. Place noodles in a large skillet.
  2. Add stock and olive oil and stir with noodles.
  3. If you are using frozen veggies add them now. If they are fresh, steam them first and set aside.
  4. Cover skillet and bring to a slow boil over medium heat.
  5. Cook for at least 10 -12 minutes or until noodles are soft.
  6. Add in your fresh steamed veggies if you are using them instead of frozen ones.
  7. Add in chicken, milk, cheese, fresh pepper and cayenne.
  8. Mix the ¼ cup of water with flour until it is smooth and there are no lumps (this is called a slurry)
  9. Add your slurry to the noodles and chicken mixture SLOWLY, stirring constantly.
  10. Heat to boiling and cook for 5 more minutes. Serve hot and garnish with fresh parsley if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/09/16/tex-mex-fusion-skillet-pasta/