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Four Cheese Chicken Enchilada Pasta

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 -8


  • 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


  • 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!