- 1 tablespoon canola oil
- 1 pound boneless chicken, cut into chunks
- 1 (15 ounce) can low-sodium black beans, drained and rinsed
- 1 (12 fluid ounce) can enchilada sauce
- 1/2 (16 ounce) package whole wheat campanelle pasta
- 1 cup salsa (optional)
- 1/2 cup Greek yogurt
- 1/4 cup low-sodium chicken broth
- 2 tablespoons dried minced onion flakes
- 1 teaspoon garlic powder
- 1 cup shredded pepper Jack cheese
- 2 tablespoons chopped fresh parsley
- Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
- Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
- Sprinkle pepper Jack cheese and parsley over pasta mixture.