Begin boiling water for pasta in a large pot. Heat outdoor grill or stovetop grill.
Wrap chicken breasts individually in plastic wrap, and pound each one out to an even thickness. Remember the goal is to just to even them out, not obliterate them.
Place pounded chicken breasts in a large bowl. Coat with olive oil and blackened seasoning to taste.
Place chicken breasts on grill. Add pasta to boiling water, if ready.
Grill each side of chicken breasts, until done through. Set breasts aside. Meanwhile, monitor pasta. When shells are al dente, drain and return to pot.
Reduce pot to medium heat. Add milk and Velveeta cubes. Give cubes time to melt, stirring frequently. Then add shredded cheddar in small handfuls, continuing to stir until all cheese is melted.
Add Ro*Tel and black beans. Heat. Add crushed red pepper to taste.
Slice chicken breasts into strips. Serve atop the shells & cheese, with crumbled tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (534g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 462 (40%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 205.6mg||63 %|
|Sodium 2192.5mg||76 %|
|Potassium 1182.5mg||31 %|
|Total Carbohydrate 114.1g||34 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 106.3g|
|Protein 59.9g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1163
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