Chicken Taco Pasta

Okay, Irene is over, my internet is back (for now), and I am continuing to cook - business as usual! In the past you have seen me post about Chicken Tacos & Chicken Taco Pizza both of which are favorites of my kitchen so I decided to add Chicken Taco's to Pasta. The beauty of this recipe is that you can add your favorite taco toppings to the pasta as well - tomato chunks, onions, olives, shredded lettuce, etc. to your liking!

Chicken Taco Pasta: Serves 6

1lbs Chicken Breast (boneless/skinless)
48oz Chicken Stock
12oz No Yolk Egg Noodles
1C Corn
1/2C Sour Cream (I use Daisy's Light)
1/2C Salsa
2oz Shredded Cheddar Cheese
3TB Taco Seasoning Mix

Place chicken breasts in a pot with the chicken stock and bring to a boil, cook until the chicken is fully cooked and can be shredded. Remove the chicken from the stock and shred with 2 forks, place in a large saute pan with the taco seasoning mix, corn & salsa and 1/4C of the stock from the pot and cook over low heat until the seasoning mix has absorbed into the chicken and all the liquid is gone in the bottom of the pan.

While the chicken is cooking bring a pot of salted water to a boil and add the egg noodles and cook until tender. Drain and add the noodles to chicken and toss with the sour cream and cheddar cheese. Serve and Enjoy!

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WW: 10 Points Plus / serving