I whipped this together using nachos leftovers. A spicy version of comfort cuisine!
| Prep Time: | 15 mins |
| Cook Time: | 41 mins |
| Total Time: | 56 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ⅓ cups penne pasta
- 1 tablespoon vegetable oil
- 2 cups cubed chicken
- ½ cup salsa, divided
- 1 clove garlic, minced, or more to taste
- salt and ground black pepper to taste
- 1 (10.75 ounce) can cream of chicken soup
- ½ cup drained canned pinto beans
- ½ cup canned corn
- 1 (4 ounce) can chopped green chile peppers
- 1 cup shredded Cheddar cheese
- 2 cups crushed tortilla chips, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
- Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
- Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.
- Substitute frozen corn for the canned corn if desired.
- Omit baking step if preferred.
Nutrition Facts
| Calories | 719 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 6 g |
| Protein | 44 g |
| Saturated Fat | 9 g |
| Sodium | 1492 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe so that I had enough for another meal. Was very good as is. Under cooked the pasta and added extra salsa. Baked for 45 minutes covered with tinfoil. Was a huge hit!
I had some already cooked chicken so that saved time , I didn’t have corn so I added peas just for a vegetable. I also only had small bags of tortillas and used both ranch and nacho cheese and boy was it good. My husband even took some to work today which rarely happens. I will definitely keep this recipe and make it again.
I didn’t have pinto beans or plain green chilies, but I substituted tomatoes with diced green chilies. Will definitely make again!