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Fiesta Chicken Pasta

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“posted for safe keeping. originally from better homes and gardens-with a few changes. cheesy yummy spicy goodness. i also sometimes just use the small shell pasta without stuffing them.”

Ingredients Nutrition

  • 1 (12 ounce) packagedried jumbo shell macaroni
  • 2 large green bell peppers, chopped
  • 1 (15 1/4 ounce) canfiesta corn
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons vegetable oil
  • 2 cups chopped cooked chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 tablespoons taco seasoning mix
  • 2 (10 ounce) cans enchilada sauce
  • 1 (8 ounce) package four-cheese Mexican blend cheese
  • 1 cup green onion, diced
  • 2 cups nacho cheese flavored chips, crushed
  • guacamole, sour cream, cilantro (optional)


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

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