One Skillet Chicken Enchilada Pasta

February 03, 2014

158

The easiest dinner! ONE skillet chicken enchilada pasta. Yep, even the chicken and pasta are cooked together with everything!

1 (10 ounce) Ro-tel diced tomatoes and green chilis, not drained
1 (10 ounce) mild red enchilada sauce
2 cups pasta (I used shells)
2 cups water
1 can (15 ounces) black beans, drained and rinsed
1 cup assorted mini bell peppers (about 7-8 mini red, yellow, or orange bell peppers)*
1 can (12.5 ounces) pre-cooked chunk chicken breast
2-3 tbsp. taco seasoning (depending on taste preference)
¾ cups cheddar cheese, shredded
Optional toppings: 1 roma tomato, green onions, extra cheese

In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the water. While waiting for the mixture to boil, drain and rinse the black beans,...
See the full directions on my site

Nutritions

Calories
1206

Sodium
1939mg
80% DV

Fat
12g
19% DV

Protein
48g
97% DV

Carbs
159g
54% DV

Fiber
26g
106% DV