Friday, April 29, 2016

Chicken Enchilada Pasta

OK, you need to put this on your menu this week!  This dish is so good!  

Creamy pasta with Tex-Mex flavors.  Meal-in-one.  Easy peasy.  Really....this will easily win a spot on your frequent dinner rotation.


1 cup cooked chicken
1 Tbsp EVOO
1 garlic clove, finely minced
3/4 cup (about 1/2 medium) onion
1/2 red pepperm duced
1/2 can (2 oz) diced green chiles
1/4 tsp salt
1 tsp chili powder
1/2 tsp cumin
1 (10 oz) can green enchilada sauce (I used mild)
1/3 cup red enchilada sauce (I used mild)
1/2 can large black olives, cut in half, or about 1/3 cup sliced black olives
1/2 cup sour cream (I used reduced-fat)
3/4 cup sharp cheddar cheese
5-8 oz penne pasta (I use less for a "saucier" pasta)
diced tomatoes, optional
green onions, optional
tortilla chips, optional
chopped parsley or cilantro, optional

Bring a pot of water to boil.  Cook the pasta until tender.  While the pasta is cooking, heat the oil in a large skillet and add the onion.  Cook 2-3 minutes until onion is translucent.  Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.  Add the cooked chicken, green chiles, spices, enchilada sauces, and olives.

Let the sauce simmer for about 8-10 minutes.  Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil).

Pour the sauce over the hot pasta.  Garnish with extra sour cream, cheese, diced tomatoes, green onions, tortilla chips, and/or parsley if desired.

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