Four Cheese Chicken Enchilada Pasta
Servings: 6 -8
Ingredients
- 1 12 oz box Barilla Pronto Penne Pasta
- 1 cup Tyson Grilled and Ready Chicken Strips cut into small pieces
- 1/2 tablespoon taco seasoning
- 2 1/2 cups red enchilada sauce
- 2 cups low-sodium chicken stock
- 3/4 cups black beans rinsed
- 3/4 cups frozen corn
- 1 cup frozen faijta bell pepper mix
- 2 cups Mexican four cheese blend
- garnish: green onions shredded cheese, sour cream
Instructions
- In a large skillet, cook the penne pasta according to the package instructions.
- In a medium skillet over high heat, add the enchilada sauce, chicken stock, black beans, corn and fajita bell pepper mix. Bring to a boil, about 5-6 minutes.
- While the skillet is coming to a boil, heat the chicken breast strips in the microwave for 1-2 minutes. Cut into small pieces. Toss the warmed chicken with the 1/2 tablespoon taco seasoning.
- Add the chicken and pasta to the enchilada sauce.
- Turn off the heat. Sprinkle with four cheese blend and cover for a few minutes, allowing the cheese to melt.
- Garnish, serve and enjoy!