Green Chicken Pasta Bake
|12 oz||whole wheat pasta|
|2 c||home made low sodium chicken stock|
|10 oz||can green enchilada sauce|
|8 oz||low fat cream cheese or fat free|
|8 oz||2% cheddar, grated|
|8 oz||reduced fat mozzrella|
|8 oz||can chopped green chiles|
|1 c||chopped cilantro|
|2 lb||boneless, skinless chicken, thighs or breasts|
|mrs. dash original blend seasoning|
|1||whole jalapeno, sliced, opt|
Pinched by sheila007, and 66 more.
Member Since Oct 2010
I made a gooey, yummy pasta dish as lite as I possible could, but nothing is lacking in the flavor.
In a sauce pan heat chicken stock, green enchilada sauce and cut cream cheese into small pcs. and add to liquid. Stir or whisk occasionally to break down cream cheese as much as possible. If it does not all melt down, no problem.
Rub chicken with olive oil and season with Mrs. Dash or your favorite chicken seasoning. Cook in skillet, on grill or griddle till done. Let rest for about 10 min. then cut into preferred bite size pieces.
Meanwhile boil pasta according to package directions, except remove about 2 min sooner while still al dente and drain.
Spray a 9 x 13 baking dish with non stick spray oil. In a large bowl mix together pasta, stock/sauce/cream cheese, chopped green chiles, 3/4 of the cilantro, and 3/4 of the grated cheese, mix well to combine.
Place pasta in baking dish and level out. Now top with remaining grated cheese and lay sliced jalapeno on top.
Bake at 350° for 30 min or until cheese has melted. Remove and sprinkle remaining cilantro on top before serving. Allow to cool about 20 min. before serving. Garnish with remaining cilantro, serve with Lite Sour Cream.