Cheesy Chicken Enchilada Pasta

Cheesy Chicken Enchilada Pasta

by Océane Robert 2 years ago
5 (1)
25 minutes
633.2 kcal
70.7 g carbs
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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. 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. 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. 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