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Chicken Enchilada Pasta Pronto


  • 1 box Barilla Pronto Penne Pasta
  • 1 cup frozen corn
  • 1 cup cooked diced chicken
  • 1 can black beans, drained
  • 2 (10 oz) cans enchilada sauce
  • 1 cup shredded cheese


  1. In a large skillet, add the Barilla Pronto penne pasta along with 3 cups of cold water and a little salt for taste. You may need a little more that 3 cups of water just make sure there is enough water to cover the pasta.
  2. Turn the burner on high and set the timer for 10 minutes. You will need to give it a stir every couple of minutes.
  3. With 3 minutes left, mix in the frozen corn.
  4. With 2 minutes left, mix in the cooked chicken.
  5. With 1 minute left, mix in the black beans and enchilada sauce.
  6. Once finished, remove from heat and mix in the shredded cheese. Serves 6.
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