Fiesta Chicken Pasta Recipes

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Cook the pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat.
• Add chicken; cook and stir 6 minute.
• Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
• Stir in salsa and sour cream.
• Drain pasta; toss with chicken mixture.
• Sprinkle with cheese.

Steps:

• In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink.
• While chicken is cooking --
• Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions.
• Drain spaghetti and keep warm.
• When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces.
• Add salsa to the skillet, stir and heat through.
• Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat.
• Serve over cooked spaghetti, and sprinkle with remaining cheese.

Steps:

• Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse in cold water. Shake to drain.
• Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
• Serve over tortilla chips and top with cheese and salsa.

Steps:

• preheat oven to 350.
• cook pasta for about 8-10 minutes rinse and drain. set aside.
• in skillet, cook peppers and jalapeno in hot oil over med. heat for 5 minutes.
• stir in chicken, black beans, corn, seasoning mix, and 1/2 cup enchilada sauce. cook for 5 mins, stirring twice.
• stir in 1/2 cup of cheese and 1/2 cup of green onions until blended.
• spread 1 cup of enchilada sauce in a 3 quart rectangular baking dish. divide filling among shells and put on top of sauce.
• drizzle with remaining 1/2 cup enchilada sauce.
• bake, covered, for 30 minutes.
• uncover, sprinkle with remaining cheese, and bake for 5-8 mins longer.
• top entire dish with chips and remaining 1/2 cup green onions.
• serve with guacamole, sour cream and/ or cilantro.

Steps:

• Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
• Remove chicken and set aside to cool, reserving broth in pan.
• Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
• Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
• Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
• Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.