A creamy and flavorful Mexican pasta with green peppers, pinto beans, red onions, and perfected with our Sweet Chicken Taco meat.
|2 2/3 cups|
chicken (196g) + sauce (230g)
|Beehive Meals Sweet Chicken|
|1 cup (84g)||Penne Pasta, dry|
|3/4 cup (180g)||Low Sodium Chicken Broth|
|6 Tbsp (90g)||Fairlife Whole Milk|
|6 Tbsp (90g)||Red Enchilada Sauce|
|2 Tbsp (19g)||Diced Red Onions|
|2 Tbsp (17g)||Diced Green Bell Peppers|
|2 Tbsp (33g)||Black Beans|
|2 Tbsp (14g)||Low-Fat Shredded Mozzarella Cheese|
|To Taste||Fresh Lime|
|To Taste||Fresh Cilantro|
Follow Slow Cooking Instructions to cook chicken from our Sweet Chicken Tacos.
In a large pot, bring chicken broth, milk, red enchilada sauce, pasta, and black pepper to a boil over high heat and boil for about 3-4 minutes. Reduce heat to medium-low and simmer for about 15 minutes.
When there are about 5 minutes left of cooking the pasta, add diced onion, green peppers and black beans to cook and soften them a little bit.
When pasta is cooked, add Beehive Meals Sweet Chicken Tacos and shredded cheese and stir until combined.
Let cool for about 5 minutes before serving. Top with your favorite enchilada toppings, such as queso crema, black olives, cilantro, avocados, jalapenos, etc., and enjoy!
MFP: Beehive Meals - Sweet Chicken Enchilada Pasta - Macro Balanced