Green Chile Chicken Pasta

green chili chicken enchich pasta


Serves 12
Prep Time – 15 min
Cook Time – 45 min
Total Time – 1 hr

14 oz whole wheat penne pasta
12 oz (3-4 breasts) extra lean chicken breasts, cooked and cut into bite size pieces, about 2-3 cups skinless rotisserie chicken
2 cups reduced-fat Monterey Jack cheese, divided
3 tbsp butter
3 tbsp flour
1/2 tsp garlic powder
1/2 tsp cumin
2 cups reduced sodium chicken stock
1 cup reduced fat sour cream
1/2 cup fat free salsa verde
4 oz can diced green chilies
**4 tbsp. chopped fresh cilantro

1.Preheat oven to 350
2.Prepare a large casserole dish, 9×13, with nonstick spray
3.Cook pasta according to directions on the box
4.In a large bowl combine cooked chicken and 1 1/2 cups of cheese, set aside
5.In a large saucepan melt butter over medium heat
6.Sprinkle flour, garlic powder & cumin over melted butter and whisk together for 2-3 minutes, a paste will form
7.Add in chicken stock slowly, stirring constantly to break up any lumps
8.Let simmer for 5-10 minutes, stirring occasionally, or until thick and bubbly
9.Remove from heat and stir in sour cream, salsa and green chilies until combined
10.Taste and adjust seasonings as needed
11.In the casserole dish layer 1/2 of the pasta on the bottom
12.Place 1/2 of the chicken and cheese mixture over the pasta and top with remaining pasta then chicken
13.Pour sour cream sauce over pasta and chicken layers, do not mix-in, and top with remaining cheese
14.Bake for 25-30 minutes or until cheese is light brown and bubbly
15.Let stand for 10 minutes then serve and enjoy
16.**You can top with chopped cilantro for a bit of freshness

Each serving is 9 WW+ points

Nutritional Info
Calories: 315 Total Fat: 12 g Saturated Fat: 6.8 g Trans Fat: 0.1 g Cholesterol: 48.2 mg Sodium: 448.8 mg Total Carbs: 34.1 g Dietary Fiber: 0.9 g Sugars: 1.4 g Protein: 19.5 g
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