JUMBO SHELLS - Chicken Enchilada Pasta

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Nb persons: 10
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Makes: 8 to 10 servings Bake: 350°F 35 mins
1 12 ounce package	dried jumbo shell macaroni
3 large	green and, or red sweet peppers, chopped
1 1/2 cups	chopped red onion
1 fresh jalapeno chile pepper, seeded and chopped
2 tablespoons	vegetable oil
2 cups	chopped cooked chicken
1 16 ounce can	refried beans
1/2 of a 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can	enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup	sliced green onions
2 cups	nacho cheese-flavored tortilla chips, crushed (2 oz.)

Avocado dip and/or sour cream

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

nutrition facts (Chicken Enchilada Pasta)
Servings Per Recipe 8, Calories 520, Protein (gm) 27, Carbohydrate (gm) 60, Fat, total (gm) 20, Cholesterol (mg) 56, Saturated fat (gm) 8, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 4, Dietary Fiber, total (gm) 6, Sugar, total (gm) 6, Vitamin A (IU) 632, Vitamin C (mg) 55, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 117, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 1338, Potassium (mg) 461, Calcium (DV %) 212, Iron (DV %) 4, Percent Daily Values are based on a 2,000 calorie diet

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