Four Cheese Chicken Enchilada Pasta

• Meat

  • 1 cup Tyson grilled and ready chicken strips

• Produce

  • 3/4 cups Black beans
  • 3/4 cups Corn, frozen

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Pasta & Grains

  • 1 (12 oz box Barilla pronto penne pasta

• Baking & Spices

  • 1 cup Faijta bell pepper mix, frozen
  • 1/2 tbsp Taco seasoning

• Dairy

  • 2 cups Mexican four cheese blend

• Prepared

  • 2 1/2 cups Enchilada sauce, red

Found on mykitchencraze.com

Description

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

Directions

• 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!