Mexican Pasta Bake

Adapted from B&G Foods, Inc

  • 1 lb chicken breast halves skinless, cooked and cubed
  • 1/2 cup onions, chopped
  • 8 ozs penne pasta, cooked
  • 4 ozs light sour cream
  • 28 ozs no-salt-added diced tomatoes, undrained
  • 15 ozs canned dark red kidney beans, drained and rinsed
  • 1 1/4 ozs low-sodium taco seasoning mix
  • 4 ozs Mexican blend cheese, shredded
Mexican Pasta Bake
Preheat oven to 400. Prepare a 11"x7" dish with cooking spray; set aside. In a skillet, cook chicken and onions until chicken is no longer pink; set aside. In a mixing bowl, combine taco seasoning, canned tomatoes, and kidney beans, Mix well. Spread two cups of tomato mixture onto bottom of prepared pan. In a small bowl, combine cooked pasta and sour cream. Spread pasta mixture overtop tomato mixture in pan. Add chicken to remaining tomato mixture. Spoon over pasta mixture in pan. Bake for 30 minutes, or until heated through.
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Posted: 2/1/2018
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 6.55
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 334
Calories from Fat 72 (22%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 45g 15%
Sodium 517mg 22%
Potassium 0mg 0%
Total Carbohydrate35g 12%
Dietary Fiber 8g 32%
Sugars 7g
Protein 25g 32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.