Cheesy Chicken Fiesta Pasta Recipe

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Cheesy Chicken Fiesta Pasta
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Ingredients
15
Count
Nutrition
433
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Place a large pot of salted water on high and bring to a boil.
  3. Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl. Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside
  4. While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up. Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
  5. Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
  6. By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
  7. While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
  8. While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
  9. Spray an 11x13 casserole dish with an olive oil or non-stick spray.
  10. Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly
  11. Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly
  12. Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
  13. Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
  14. Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.8 Kcal (1812 kJ)
Calories from fat 212.2 Kcal
% Daily Value*
Total Fat 23.58g 36%
Cholesterol 16.96mg 6%
Sodium 908.14mg 38%
Potassium 351.93mg 7%
Total Carbs 37.94g 13%
Sugars 7.11g 28%
Dietary Fiber 4.89g 20%
Protein 11.72g 23%
Vitamin C 19.9mg 33%
Vitamin A 0.4mg 12%
Iron 7.6mg 42%
Calcium 218.1mg 22%
Amount Per 100 g
Calories 262.57 Kcal (1099 kJ)
Calories from fat 128.74 Kcal
% Daily Value*
Total Fat 14.3g 36%
Cholesterol 10.29mg 6%
Sodium 550.95mg 38%
Potassium 213.51mg 7%
Total Carbs 23.02g 13%
Sugars 4.31g 28%
Dietary Fiber 2.96g 20%
Protein 7.11g 23%
Vitamin C 12.1mg 33%
Vitamin A 0.2mg 12%
Iron 4.6mg 42%
Calcium 132.3mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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