High Protein Enchilada Pasta
A quick one-pot stovetop pasta with enchilada sauce, black beans, corn, and chicken that comes together in under 20 minutes.
Ingredients
- 480ml water
- 170g whole wheat pasta
- 2 teaspoons chili powder
- 405g no-salt-added diced tomatoes
- 280g low sodium enchilada sauce
- 425g reduced sodium black beans, drained
- 310g no-salt-added whole kernel corn, drained
- 900g cooked chicken breast (or alternative protein)
- 1 cup reduced-fat cheddar cheese
Original recipe: https://theproteinchef.co/high-protein-enchilada-pasta-recipe/
Method
-
Heat a large stovetop pan on high. Add water, pasta, chili powder, diced tomatoes, and enchilada sauce.
-
Mix thoroughly and bring to a boil.
-
Reduce heat to low-medium and simmer for 15 minutes, stirring occasionally, until pasta is cooked.
-
Add drained black beans, corn, and cooked chicken and heat for 3 minutes.
-
Stir in cheese until fully melted, then remove from heat and portion into servings.