Cheesy Enchilada Chicken Pasta
Ranch-Romaine Wedge Salads
Ingredients
- 2 (8.5-oz) pouches ready penne pasta
- 1 (12-oz) pkg frozen fire roasted corn, peppers and onions
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- 2 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 1 cup shredded reduced-fat Mexican-blend cheese
- 1 tomato, chopped
- ¼ cup chopped fresh cilantro
Instructions
- Cook pasta according to package directions.
- Cook frozen vegetables in a large nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until thawed and liquid has evaporated, stirring often. Stir in beans, chicken, pasta, and enchilada sauce; cook 3 minutes or until thoroughly heated.
- Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with tomato and cilantro.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts, halved lengthwise
- ½ cup refrigerated yogurt Ranch dressing (such as Bolthouse Farms)
- 2 avocados, cubed
- ¼ cup finely chopped red onion
- ¼ cup shredded carrot
Side Dish Instructions
- Drizzle romaine hearts with dressing, and sprinkle with avocados, onion, and carrot.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
151
|
532
|
| Fat (g) | 7 | 12 | 19 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 51 | 11 | 62 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 940 | 200 | 1140 |
Quick & Healthy Meal Plan
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