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| Cheesy Chicken Enchilada Pasta |
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 (optional)
- 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
Instructions :
| Prep : 10M | Cook : 4 M | Ready in : 35M |
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Notes :
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