Firehouse Chili Pasta Bake
Adapted from
New World Pasta Company
10 servings
| 1 lb ground chicken breast skinless | 1/4 tsp black pepper | ||
| 1 c bell peppers, chopped | 15 ozs canned dark red kidney beans, drained | ||
| 1/2 c onions, chopped | 15 ozs canned diced tomatoes, undrained | ||
| 1 tsp garlic, minced | 12 ozs salsa | ||
| 2 tbsps chili powder | 8 ozs penne pasta, cooked | ||
| 1/2 tsp salt | 5 ozs cheddar cheese, shredded |
Preheat oven to 375. Prepare a 13" x 9" pan with cooking spray; set aside. In a large saucepan, combine cook chicken, peppers, onions,and garlic until chicken is no longer pink. Add chili powder, salt, and black pepper. Bring to a boil. Stir in beans, tomatoes, and salsa. Cook for a 20 minutes. Add cooked pasta. Spread mixture into prepared pan. Sprinkle top evenly with cheese. Cover and bake for 20 minutes, or until heated through.
| Calories | 266 | %CFF | 23 % | |
| Total Fat | 7 g | Saturated Fat | 3 mg | |
| Protein | 19 g | Cholesterol | 41 g | |
| Carbohydrates | 31 g | Sodium | 649 mg | |
| Sugars | 3 g | Fiber | 5 g | |
|
4.7 WW Points | ||||
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