Cheesy Chicken Enchilada Pasta
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Description
A unique spin on chicken enchiladas.
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
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.
Nutrition Facts
serving: 4 servings
calories: 633.2 kcal
carbohydrates: 70.7 g
protein: 45.8 g
saturated fat: 8.5 g
cholesterol: 99.8 mg
sodium: 1097.9 mg
fiber: 11.8 g
sugar: 5.2 g
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