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Chicken Enchilada Pasta

4 Servings

  • 2 cups Rotini pasta, uncooked
  • 1 cup onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/3 cup light or fat-free Italian dressing
  • 1 tsp. dried cilantro
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 2 cups cooked chicken, cubed
  • 1/2 cup Mrs. Renfro’s Green Salsa
  • 1/2 cup plain non-fat yogurt
  • 1/2 cup Mexican blend shredded cheese


  • Cook pasta according to package directions.
  • In a large skillet, cook onion, red pepper, and seasonings in Italian dressing over medium heat until vegetables are tender, stirring frequently.
  • Stir in chicken, salsa, and yogurt.
  • Drain pasta and add to chicken and sauce mixture; toss to coat.
  • Sprinkle with cheese and serve.

Recipe by J. Yoder, IL

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Posted in Chicken, Dinner, Green Salsa

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