This pasta bake combines cooked chicken, peppers, onion, fajita seasoning, salsa, sour cream, and cheese. It makes six servings in a 9×13-inch dish.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 teaspoon olive oil
- 2 cups uncooked high-fiber pasta, such as penne
- 8 ounces cooked shredded chicken, about 2 cups
- 2 teaspoons fajita seasoning
- ½ cup chicken broth
- ½ cup salsa
- ¼ cup fat-free sour cream
- 1 cup reduced-fat shredded cheese, divided
- Cooking spray
Instructions
- Cook the pasta in boiling water until tender, then drain it.
- Preheat the oven to 350°F. Coat a 9×13-inch casserole dish with cooking spray.
- Chop the onion and peppers.
- Heat the olive oil in a frying pan. Sauté the onion and peppers for about 10 minutes.
- In a large bowl, combine the cooked pasta, sautéed vegetables, chicken, fajita seasoning, broth, salsa, sour cream, and ½ cup cheese.
- Spread the mixture in the prepared dish and top it with the remaining ½ cup cheese.
- Bake for 20 minutes, until the center reaches 165°F (74°C).
Yield
Makes 6 servings.
Storage
Refrigerate cooled leftovers in a covered container and use within 4 days.
