Yum...ok....doesn't this look like perfection on a plate!?!?!?
12 servings Prep: 20 minutes
Bake: 45 minutes
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)
1. Cook pasta according to directions; drain and set aside.
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.
Nutrition facts per serving:
Servings Per Recipe 12 servings
Total Fat (g) 17
Saturated Fat (g) 4
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 20
Sodium (mg) 934
Carbohydrate (g) 30
Total Sugar (g) 4
Fiber (g) 4
Protein (g) 24
Vitamin A (DV%) 0
Vitamin C (DV%) 31
Calcium (DV%) 21
Iron (DV%) 17