Cheesy Chicken Fiesta Pasta or Ole Velveeta! Recipe

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Cheesy Chicken Fiesta Pasta or Ole Velveeta!
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Ingredients
15
Count
Nutrition
866
Calories
Total time
85
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.
  4. Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
  5. While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Spray an 11x13 casserole dish with an olive oil or non-stick spray.
  12. 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.
  13. Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
  14. Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
  15. Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
  16. 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 865.6 Kcal (3624 kJ)
Calories from fat 424.41 Kcal
% Daily Value*
Total Fat 47.16g 73%
Cholesterol 33.92mg 11%
Sodium 1816.28mg 76%
Potassium 703.86mg 15%
Total Carbs 75.89g 25%
Sugars 14.22g 57%
Dietary Fiber 9.77g 39%
Protein 23.44g 47%
Vitamin C 39.9mg 66%
Vitamin A 0.7mg 25%
Iron 15.1mg 84%
Calcium 436.3mg 44%
Amount Per 100 g
Calories 262.57 Kcal (1099 kJ)
Calories from fat 128.74 Kcal
% Daily Value*
Total Fat 14.3g 73%
Cholesterol 10.29mg 11%
Sodium 550.95mg 76%
Potassium 213.51mg 15%
Total Carbs 23.02g 25%
Sugars 4.31g 57%
Dietary Fiber 2.96g 39%
Protein 7.11g 47%
Vitamin C 12.1mg 66%
Vitamin A 0.2mg 25%
Iron 4.6mg 84%
Calcium 132.3mg 44%

* 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

  • 20.4
    Points
  • 22
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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