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It's a delicious and hearty meal.
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain again and set aside.
In a skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
Use filling to stuff shells. Spread 1 cup of the remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells over sauce. Drizzle with remaining enchilada sauce.
Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Yield 8 to 10 servings
Calories520; Total Fat (g)20; Saturated Fat (g)8; Monounsaturated Fat (g)2; Polyunsaturated Fat (g)4; Cholesterol (mg)56; Sodium (mg)1338; Carbohydrate (g)60 Total Sugar (g)6; Fiber (g)6; Protein (g)27; Vitamin C (DV%)93 Calcium (DV%)21; Iron (DV%)20; Percent Daily Values are based on a 2,000 calorie diet.
|Servings:||8 to 10|
|Time:||40 Minutes Preparation Time|
45 Minutes Cooking Time
By Jim from Kansas City, KS
This baked chicken penne recipe mixes Alfredo and marinara sauces to make a delicious pink sauce. This recipe will become a family favorite!