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Mexican Chicken Penne Recipe

Mexican Chicken Penne Recipe

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!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

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

  • 1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt.
  • 2. 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.

Reviews for Mexican Chicken Penne

Sort By :
MY REVIEW
Reviewed Jun. 29, 2015

"Easy, and yummy! Thank you for sharing this recipe."

MY REVIEW
Reviewed Aug. 13, 2013

"Delicious except for the black beans in it. Will make it again omitting the beans and it will be awesome then."

MY REVIEW
Reviewed Jul. 31, 2011

"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."

MY REVIEW
Reviewed Jul. 5, 2011

"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."

MY REVIEW
Reviewed Apr. 25, 2011

"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.
"

MY REVIEW
Reviewed Mar. 4, 2009

"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"

MY REVIEW
Reviewed Jun. 25, 2008

"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."

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Wine Pairings

Full-Bodied White Wine

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