- 1/2 lb uncooked medium pasta shells
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (10 oz) Old El Paso™ mild enchilada sauce
- 2 cups water
- 1 bunch thinly sliced green onions, greens and whites separated
- 2 teaspoons chili powder
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (11 oz) whole kernel sweet corn, drained
- 2 cups finely chopped deli rotisserie chicken
- 2 cups shredded sharp Cheddar cheese (8 oz)
- Chopped fresh cilantro, lime wedges and sour cream, if desired
Step 1 In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Step 2 Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Step 3 Top with green onion greens. Serve with cilantro, lime wedges and sour cream
NutritionCalories550(Calories from Fat170),Total Fat19g(Saturated Fat8g,Trans Fat1/2g),Cholesterol80mgSodium1000mgTotal Carbohydrate61g(Dietary Fiber9g Sugars5g),Protein34g;% Daily Value*:Vitamin A25%;Vitamin C6%;Calcium35%;Iron20%; Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:4
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsRinsing the dry pasta removes extra starch from the shells, which keeps this one-pot wonder from becoming too thick during cooking.
Like it hot? Swap medium enchilada sauce for the mild, or substitute pepper Jack for the Cheddar cheese.