Cheesy Chicken Enchilada Pasta recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 tablespoon canola oil 1 pound boneless chicken, cut into chunks 1 (15 ounce) can low-sodium black beans, drained and rinsed 1 (12 fluid ounce) can enchilada sauce ½ (16 ounce) package whole wheat campanelle pasta 1 cup salsa ½ cup Greek yogurt ¼ cup low-sodium chicken broth 2 tablespoons dried minced onion flakes 1 teaspoon garlic powder 1 cup shredded pepper Jack cheese 2 tablespoons chopped fresh parsley
Nutrition Info
- 633.2 caloriescarbohydrate: 70.7 gcholesterol: 99.8 mgfat: 21.5 gfiber: 11.8 gprotein: 45.8 gsaturatedFat: 8.5 gservingSize: -sodium: 1097.9 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Chicken Enchilada Pasta
Directions
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Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet, bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
Sprinkle pepper Jack cheese and parsley over pasta mixture.