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Easy prep
20 minutes

Mexican-Spiced Chicken Taco Pasta

with Pepita-Scallion Slaw

Cooking time

20 minutes




990 /serving

Tasting is believing! At first glance, this pasta dish appears Italian but all it takes is one delicious forkful to be firmly planted in a Mexican mindset. You’ll make the leap with a few smart switches, by treating the chicken to taco-style seasonings full of sweet chilies and savoury herbs, and enriching the marinara sauce with a little citrus-zested Mexican crema. To finish, sprinkle on crunchy pepita-strewn slaw and a handful of grated cheddar, just like you would at the taco bar.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 100g Shredded red cabbage
  • 100g Julienned carrots
  • 15ml Minced garlic
  • 2 Scallions
  • 15ml Apple cider vinegar
  • 25g Roasted pepitas (pumpkin seeds)
  • 100ml Marinara sauce
  • 225g Fusilli
  • 60g Grated cheddar
  • 30ml Crema
  • 11g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
34 g
Saturated Fat
11 g
1070 mg
Total Carbs
109 g
13 g
67 g
10 g
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and boil, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the pepita-scallion slaw
While the chicken cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the apple cider vinegar with 3 tbsp oil (double for 4 portions); season with S&P to taste. Add the roasted pepitas, cabbage, carrots and up to ½ the green tops of the scallions (to taste); toss to combine.
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Make the sauce & combine the pasta
Heat the reserved pan of fond on medium-high. Add the white bottoms of the scallions and garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend. Add the marinara sauce and cook, stirring occasionally, 1 to 2 minutes, until reduced slightly. Add the crema, ½ the cheddar, the cooked pasta and ½ the reserved cooking water. Cook, stirring frequently, 30 seconds to 1 minute, until combined; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your bowls. Top with the sliced chicken and a spoonful of slaw. Garnish with the remaining cheddar and as many remaining green tops of the scallions as you’d like. Serve the remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.