Cheesy Chicken Enchilada Pasta

Whole wheat pasta is used of tortillas in this unique spin on chicken enchiladas that's topped with a rich layer of pepper Jack cheese.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 633 Calories

Ingredients

• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 1 cup shredded Pepper Jack cheese
• 1 tablespoon canola oil
• 2 tablespoons dried minced onion flakes
• 1 cup salsa (Optional)
• ¼ cup low-sodium chicken broth
• ½ cup Greek yogurt
• 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

Recipe Instructions

Step 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.

Step 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.

Step 3

Sprinkle pepper Jack cheese and parsley over pasta mixture.