A creamy and flavorful Mexican pasta with green peppers, pinto beans, red onions, and perfected with our Sweet Chicken Taco meat.
|1/2 cup||Beehive Meals Sweet Chicken|
|1 cup||Penne Pasta|
|1 cup||Low Sodium Chicken Broth|
|1/2 cup||Heavy Cream or Half n' Half|
|1/2 cup||Red Enchilada Sauce|
|2 Tbsp||Diced Red Onions|
|2 Tbsp||Diced Green Bell Peppers|
|2 Tbsp||Pinto Beans|
|2 Tbsp||Shredded Pepperjack Cheese|
Follow Slow Cooking Instructions to cook chicken from our Sweet Chicken Tacos.
In a large pot, bring chicken broth, heavy cream, 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 pinto beans to cook and soften them a little bit.
When pasta is cooked, add Beehive Meals Sweet Chicken Tacos and shredded pepperjack 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!