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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2-3 chicken breasts, cooked and cubed or shredded
2 tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-oz can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz penne pasta (Depending on how saucy you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender.
While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 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 chilies, 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 do not boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Serves 6-8
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CHICKEN ENCHILADA PASTA
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2-3 chicken breasts, cooked and cubed or shredded
2 tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-oz can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz penne pasta (Depending on how saucy you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender.
While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 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 chilies, 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 do not boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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