Thursday, April 25, 2013

Chicken Enchilada Pasta

So prettttty much I'm obsessed with Pinterest.  So addicting. If you follow me, then you probably have seen my gazillion boards with food.  Cause like if I wanna make a pie, then all I have to do is go to my pie board and choose one! Haha oh wow I sound like a total geek right now.  This pasta was pinned a long time ago but I decided to just now give it a try. Um, it is dang good! I recommend making it! Although I did tweak some changes- mostly that I increased the red pepper from one to two. This was because a) I feel like there was not nearly enough red pepper for the whole recipe, and 2) I'm trying to eat less meat in my life (hopefully will be a blog post one of these days) and one good rule of thumb for this is to cut the meat portion of recipes in half and to double the veggies. Now I didn't do exactly that, but you get the idea. Enjoy!

Chicken Enchilada Pasta
adapted from Pearls, Handcuffs and Happy Hour
serves ~4-6

2 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
2 red peppers, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
2/3 box of penne pasta
Optional toppings: avocado, green onions, black olives, tomatoes, sour cream

Cook chicken, drain, and shred.  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. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, 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.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

1 nibbles:

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.

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