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Mexican Chicken Penne Recipe

Mexican Chicken Penne Recipe photo by Taste of Home

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This hearty pasta meal from Marti Gutwein of Rensselaer, Indiana is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful and quick!

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Mexican Chicken Penne Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup 2% milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt.
Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 519 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 782 mg sodium, 76 g carbohydrate, 8 g fiber, 31 g protein.

Originally published as Mexican Chicken Penne in Simple & Delicious May/June 2008, p58

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Mexican Chicken Penne

Mexican Chicken Penne

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Reviewed on Jul. 31, 2011 by SplitRaindrop

I made this recipe as is and there was not enough sauce. A friend made it with less pasta and it was excellent. For a box of pasta I would double the sauce.

Reviewed on Jul. 05, 2011 by SisWva

My husband and I both enjoyed the recipe but when making it again I plan to add 1/2 to 1 cup of mild salsa to give it a little more kick.

Reviewed on Apr. 25, 2011 by td92777

This was very blah... I did omit the black beans so maybe that hurt it. This reminded me of tuna casserole except with chicken. Certainly edible, but don't think I would make again.

Reviewed on Mar. 04, 2009 by skymom747

I made this recipe and my husband and I loved it. The spicy flavors were wonderful. It is definitely a keeper in our house!

skymom747

Reviewed on Jun. 25, 2008 by cookinkylee

My husband and I love pasta and mexican, so we were really excited to try this dish. Unfortunately I think it looks better than it tastes. We try to cook healthy. Considering the some what high calorie content and lack of flavor, I won't be making it again. Perhaps if you used Ragu Cheese Sauce mixed with enchilada sauce it might taste better and be a bit healthier.