One-pot Mexican chicken and chipotle pasta

Ingredients

• 2 tbsp extra virgin olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 1/2 tsp Mexican chilli powder
• 350g dried rigatoni pasta
• 2 cups Massel Chicken Style Liquid Stock
• 453g jar black bean and chipotle salsa
• 2 cups sliced barbecue chicken
• 1 long green chilli
• 250g cherry tomatoes, quartered
• 1/4 cup finely chopped fresh coriander leaves, plus extra leaves to serve
• 1 tbsp lime juice
• Bulla Light Sour Cream, to serve
• Lime wedges, to serve
• Select all ingredients

Method Steps

• Step 1Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic and chilli powder. Cook, stirring, for 1 minute or until fragrant.
• Step 2Add pasta. Stir to coat. Add stock and salsa. Bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes, adding chicken to pan for last 5 minutes of cooking time, or until pasta is tender and liquid has reduced and thickened.
• Step 3Meanwhile, finely chop chilli. Combine chilli, tomato, coriander, lime juice and remaining oil in a bowl. Season with salt and pepper.
• Step 4Top pasta with sour cream, tomato salsa, and extra coriander leaves. Serve with lime wedges.