We get it. Sometimes it’s really hard to find something the kids will eat that also keeps them healthy. Recommended by Children’s Hospital of Georgia pediatric dietician Sarah Tankersly, this twist on a Mexican dining favorite will keep kids fed and parents happy!
What you’ll need:
- 2 tsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 large white onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups less-sodium chicken broth
- 1 (10-oz) can mild diced tomatoes
- 7 oz pasta, try out different fun pasta shapes
- 1/2 cup light sour cream
- 1 scallion, diced
- 2 tablespoons chopped cilantro (optional)
- 4 oz diced avocado
What you’ll do:
- Make the chicken seasoning first. Use:
- 3/4 tsp salt
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- Heat 1 teaspoon olive oil over high heat in a large skillet. When the oil becomes very hot, add the chicken. Stir consistently about 5 to 6 minutes, until browned. Carefully set aside on plate.
- After reducing heat to medium, add the rest of the olive oil (1 tsp) to the skillet.
- Let the oil heat thoroughly again. Add:
- onions
- bell peppers
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Cook for 10 minutes, stirring occasionally.
- Add in minced garlic and stir for about 30 seconds, or until well combined.
- Carefully transfer to plate with chicken.
- Add the broth, diced tomatoes and uncooked pasta into the same skillet. Stir until combined and bring to a boil. Cover, reduce heat to medium-low and cook until pasta is tender and most of the liquid is absorbed (about 15 minutes).
- Combine chicken and veggies back in the skillet and stir everything until combined and heated through (2 minutes).
- Add sour cream and optional cilantro and stir until mixed. Put avocado on top and serve.
