I revere having basic recipes near to that usage up additional demolished chicken and remaining pasta. I don't consider you yet I for the most part seem to have unpredictable sacks of additional pasta from when I didn't use the entire box.
Use an incredible, fresh salsa for this equation. I always like to buy the fresh salsa that they have in the produce locale with the guacamole and stuff. The salsa upgrades genuinely shimmer in this dish so make it a respectable one.
Also try our recipe : Sausage Stuffed portobello Mushrooms #dinnerrecipe
Ingredients :
- 2 cups uncooked spiral pasta
- 1 cup sour cream
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained & rinsed)
- 2 cups cooked shredded/chunked chicken
- 2 cups shredded cheese
Instructions :
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
- Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt.
- While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
- Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
- Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
- Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.
Read more our recipe : Salsa Verde Chicken Enchiladas #Dinner #Recipes
Source : bit.ly/2BuVYcu
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