Chipotle Ranch Chicken Pasta
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 743kcal
Ingredients
- ½ lb. mini penne pasta
- ½ lb. chicken breast cooked and cut into bite-sized pieces
- ½ cup corn thawed from frozen
- 1 small tomato diced
- ½ small red onion diced
- 4 oz. colby jack cheese shredded
- ½ cup ranch dressing
- 1 tsp. chipotle sauce or more to taste
Instructions
- Cook pasta according to package directions, drain and rinse with cold water to stop cooking.
- Whisk ranch dressing & chipotle sauce in a small bowl.
- In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat.
- Add the cheese and stir until evenly distributed.
- Refrigerate until ready to serve.
Nutrition
Calories: 743kcal | Carbohydrates: 68g | Protein: 37g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 760mg | Potassium: 662mg | Fiber: 4g | Sugar: 6g | Vitamin A: 734IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 2mg