Cheesy Chicken Enchilada Pasta recipe

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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 calories
carbohydrate: 70.7 g
cholesterol: 99.8 mg
fat: 21.5 g
fiber: 11.8 g
protein: 45.8 g
saturatedFat: 8.5 g
servingSize: -
sodium: 1097.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Sprinkle pepper Jack cheese and parsley over pasta mixture.

Recipe Yield

4 servings

Recipe Note

A unique spin on chicken enchiladas.

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