chicken and pasta enchilada

Name: Chicken and pasta enchilada
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup(s) penne pasta; 1/2 cup(s) penne pasta; 1 - onion, chopped; 2 teaspoon(s) minced garlic; 2 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 1 teaspoon(s) sugar; 1/2 teaspoon(s) dried oregano; 1/4 teaspoon(s) salt; 1 - 8 oz can tomato sauce; 2 cup(s) cooked, shredded chicken breast; 1/2 cup(s) reduced-fat, shredded mexican cheese; - light sour cream for topping; 1 - red bell pepper, chopped

24 Pinches

sherry monfils

worcester, MA

Updated on Sep 8, 2014

This is a low calorie, low fat dinner that's quick to make and very, very good! Calories: 250. Fat: 4 grams. Carbs: 32 grams

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup penne pasta
1/2 cup penne pasta
1 - onion, chopped
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 - 8 oz can tomato sauce
2 cups cooked, shredded chicken breast
1/2 cup reduced-fat, shredded mexican cheese
- light sour cream for topping
1 - red bell pepper, chopped

How To Make chicken and pasta enchilada

Step 1

Cook pasta as directed, drain. Spray a lg skillet w/ cooking spray. Place over med-high heat. Add onion and red bell pepper. Saute 4 mins.

Step 2

Reduce heat to medium. Add garlic, chili powder, cumin, sugar, oregano and salt. Cook, stirring for 30 seconds.
Step 3

Pour in tomato sauce and 1 cup water, stir. Simmer 2 mins. Cover, simmer 5 mins. Add chicken to sauce, stir to coat. Add pasta and toss to coat. Reduce heat to low. Sprinkle cheese over all. Cover and cook 1 min. Remove from heat. Serve w/ sour cream.
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