Cream Cheese Enchilada Pasta

Cream Cheese Enchilada Pasta

Macros: C50 F20 P43

Serves 4

Ingredients:

• 16 oz raw Boneless Skinless Chicken Breast 
• Chicken Broth
• Nonstick Spray
• Packet of Taco Seasoning or the following seasonings: (Salt, Pepper, Garlic Powder, Onion Powder, Crushed Red Pepper Flakes, Chili Powder, Cumin) 
• One 15oz can (400ml) Red Enchilada Sauce, Medium
• 4 servings (224g) dry Whole Wheat Wide Egg Noodles
• 8 ounce Light (1/3 less fat) Philidephia Cream Cheese
• 1 cup (120g) Mexican Blend 2% Reduced Fat Cheese (I use Kroger Brand)
• Tin Foil

Directions:

1. Turn oven onto 350
2. Cut chicken in to chunks or small strips
3. Spray a frying pan that has a lid with nonstick spray
4. Pour chicken broth into the pan so its about 1/4-1/2 inch deep
5. Bring broth to a boil and then reduce heat to medium-low
6. Place chicken in the pan and season with taco seasonings
7. Place lid on pan and cook chicken until the center is 170 degrees. Once chicken is done, pull the chicken out of the pan and discard the excess chicken broth. 
8. While chicken is cooking, bring a large pot of salt water to a boil and cook noodles til desired tenderness
9. If you want to make your clean up easier, line a casserole dish with tin foil. 
10. Spray your casserole dish (or lined casserole dish) with non stick spray
11. Place cooked pasta and chicken in the casserole dish
12. Cut the cream cheese into small cubes and place in the casserole dish
13. Pour the enchilada sauce over the noodle, chicken and cream cheese
14. Top with the reduced fat cheese
15. Cover with tin foil
16. Place in oven for 20-30 mins or cheese are melted
17. Serves 4 (about 330g is one serving)