Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Prepare the chicken and vegetables by cutting them into bite-sized pieces.
- In a large bowl, combine the chicken, bell peppers, onion, olive oil, and taco seasoning. Toss to coat evenly.
- Spread the mixture onto a sheet pan, ensuring a single layer for even cooking.
- Roast in the preheated oven for about 20 minutes, or until chicken is cooked through and veggies are tender.
- While it’s roasting, boil water and cook the pasta according to package instructions until al dente.
- Once the chicken and veggies are done, mix in the cooked pasta and sour cream directly on the sheet pan.
- Sprinkle the cheese on top and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro if desired.
Nutrition
Notes
For best results, use a high-quality taco seasoning. This dish is great for meal prep; store leftovers in the fridge for up to 3 days and reheat for a quick lunch or dinner.