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Fiesta Chicken Pasta Bake

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 8

INGREDIENTS

8 oz

fusili pasta (, uncooked (can also use any other pasta shape))

1 cup

thick and chunky salsa

1 cup

sour cream

1 tbsp

Old El Paso taco seasoning

1 15 ounce can

whole kernel corn, drained

1 15 ounce can

black beans, drained and rinsed

2 cups

cooked and shredded chicken ((rotisserie chicken works well here))

2 cups

shredded Monterey Jack and Cheddar cheese (, divided (or use all cheddar))

(optional) cilantro or sliced green onions for garnish