Ingredients
1/2
lb uncooked medium pasta shells
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
cups water
1
bunch thinly sliced green onions, greens and whites separated
2
teaspoons chili powder
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel sweet corn, drained
2
cups finely chopped deli rotisserie chicken
2
cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired
Preparation
In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
