Dinner

Chicken Tinga Baked Pasta

Tender whole-wheat penne soaks up smoky chipotle-tomato tinga, then melts under a blanket of Monterey Jack until the cheese turns golden and stretchy. Scallions add a bright, fresh finish to each hearty bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Chicken Tinga Baked Pasta
Total
25 min
Prep
10 min
Cook
15 min
Serves
4

Nutrition per Serving

Calories
542
Protein
40g
Carbs
54g
Fat
20g
Fiber
8g
Sugar
6g
Sodium
635mg

Ingredients

  • 8 oz whole-wheat penne pasta
  • 3 cup Chicken Tinga (see Associated Recipe)
  • 1 cup shredded Monterey Jack cheese
  • Sliced scallions, for garnish

Instructions

  1. Preheat broiler. Bring a saucepan of water to a boil.
  2. Cook pasta according to package directions; drain.
  3. Meanwhile, bring chicken tinga to a simmer in a large broiler-safe skillet. Stir in the cooked pasta and top with cheese. Broil until the cheese is melted, about 2 minutes. Garnish with scallions, if desired.