I love the satisfaction of taking the time to cook a meal (even if I get a little impatient). Especially when the meal turns out delicious!
Chicken Enchilada Pasta Recipe (From Chef in Training):
- 2-3 chicken breasts cooked and shredded (Whenever I need shredded or cubed chicken I boil it. Season with salt and pepper on both sides. Place in a large frying pan. Cover with water and boil until cooked through. This keeps the chicken nice and tender and juicy.)
- 2 Tbsp. olive oil
- 2 garlic cloves minced
- 1 medium onion diced
- 1 medium red pepper diced
- 1 (4 oz) can diced green chilies
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin (Apparently we don’t have any cumin at my house… I thought we did! I substituted some ancho chile powder I found in the pantry. It smelled like taco seasoning, so I thought it would be appropriate.)
- 2 (10 oz.) cans green chili enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- penne pasta
- Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier). Meanwhile boil pasta according to package and chop the veggies.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Next, add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. After you let it simmer, add cheese and stir until the cheese is melted and heated through. Next, add in the sour cream… **DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
- Drain pasta & return to pot. Pour sauce over pasta and mix well.