Mexican Pasta Bake

Name: Mexican Pasta Bake
Yield: 8 servings
Ingredients: 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

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

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.

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.