Chicken Taco Mac

Yield: 6 servings ( Serving Size: 6 )
Community Recipe from


  • 1 pound(s) boneless chicken breast
  • 1 box(es) garden radiatore or rotini pasta
  • 1 whole(s) sweet red pepper cored and diced
  • 1 tablespoon(s) unsalted butter
  • 1 tablespoon(s) all-purpose flour
  • 1 1/2 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
  • 1 1/4 cup(s) milk
  • 8 ounce(s) pepper jack cheese shredded (about 2 cups)
  • 3 whole(s) scallions trimmed and sliced
  • 1 1/2 cup(s) lime flavored tortilla chips crushed


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

  3. 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. 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.
  5. Makes: 6 servings
May 2013

This recipe is a personal recipe added by MsMariaL and has not been tested or endorsed by MyRecipes.

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