Spicy Chicken Enchilada Pasta

• porsjoner: Makes 7 Servings: Each S

Ingredienser

2 lbs Boneless Skinless Chicken Breast (907g)

1 Can Red Enchilada Sauce (10 oz / 283g)

1 Cup Chicken Broth (240mL)

1 Can Diced Green Chiles (4 oz / 113g)

2 Chipotle Peppers in Adobo Sauce, minced

1 Tbsp Adobo Sauce (optional, for extra heat)

1 Packet Taco Seasoning (28g)

1 Box Protein Pasta, dry (14.5 oz / 411g)

1 Can Black Beans, drained and rinsed (15oz / 425g)

1 Cup Low Fat Cottage Cheese (226g)

4 oz Reduced Fat Cream Cheese (113g)

1 ½ Cups Reduced Fat Mexican Cheese Blend (168g)

Green Onions, sliced for garnish

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Add the chicken, enchilada sauce, chicken broth, green chiles, chipotle peppers, adobo sauce (if using), taco seasoning, and cream cheese to a crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.

2.) Cook the pasta according to package directions and blend the cottage cheese until smooth.

3.) Shred the chicken, then stir in the black beans, blended cottage cheese, and Mexican cheese until creamy.

4.) Add the cooked pasta and mix until evenly coated, adding reserved pasta water if needed. Garnish with green onions.

5.) Divide into 7 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of chicken broth or milk if needed.

Enjoy!