Sunday, October 9, 2011

Chicken Enchilada Pasta

I made this recipe awhile back and forgot how much I liked it. We had it this week again and it was even better than the last. I still don't have a camera...
so I'm using the picture from the original recipe (kinda blurry).

Chicken Enchilada Pasta
Serves 2-4

1 large chicken breast, cooked and shredded or cubed
2 T. olive oil
1 garlic clove, minced
1/2 medium onion, diced
1 smallish red pepper, diced
4 oz. can of green chilies, diced (I only used about 1/2 of the can)
1 can of green enchilada sauce
1/3 c. red enchilada sauce
1 c. sour cream
1 c. grated cheese (I used colby jack)
2 c. penne pasta (more or less depending on how saucy you like it)

Bring a large pot of water to boil, cook pasta. While pasta is cooking, heat the oil in a large pan and add the onion. Cook for 2-3 mins then add garlic and red pepper. Let that cook for another 2-3 mins til red pepper is barely tender. Add cooked chicken, green chilies and enchilada sauces, let the sauce simmer for 8-10 minutes. Add sour cream and cheese, heat through but do not boil. Pour the sauce over the hot pasta, garnish with anything such as tomatoes, green onions or crushed tortilla chips.

The original recipe had about 4-5 more ingredients...I used them all the first time I made it and didn't think they were necessary. I have modified the recipe to feed less people, if you want the full recipe click here.


Chicken Enchilada Pasta

I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.