Monday, December 21, 2015

Chicken Enchilada Pasta

Is it really December 21st already?! How is it that Christmas has snuck up on me this year? It's really hard to believe that Christmas is on Friday! Since I know we will be having all the traditional Holiday favorites later this week, I decided to mix things up for tonight's dinner. This Chicken Enchilada Pasta incorporates all of my favorites but in a pasta. Delish!

Chicken Enchilada Pasta
Serves 6
WW PP=10
Cal 342, Carbs 49.6, Fat 9.6, Fiber 5, Protein 26.6

1 12 oz. box penne pasta, cooked to al dente (I used Ronzoni)
3 cups cooked shredded chicken
1 can red enchilada sauce
1 can green enchilada sauce
1 can diced green chiles
2 tsp. taco seasoning
1/2 cup reduced fat sour cream
1.25 cups reduced fat shredded cheese of your choice (I used Colby/jack)

In a large sauce pan combine shredded chicken, taco seasoning, green chiles, and enchilada sauces. Simmer for 10 minutes. Slowly stir in shredded cheese. Once melted reduce heat to low and stir in sour cream. Pour over the hot cooked pasta. Enjoy!

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