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chicken and pasta enchilada

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

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

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken and pasta enchilada

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

How To Make chicken and pasta enchilada

  • 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.
  • 2
    Reduce heat to medium. Add garlic, chili powder, cumin, sugar, oregano and salt. Cook, stirring for 30 seconds.
  • 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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