Cheesy Chicken Enchilada Pasta
Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.Advertisement
Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
Sprinkle pepper Jack cheese and parsley over pasta mixture.
You can use Cheddar cheese instead of pepper Jack.
Substitute cilantro for the parsley if desired.