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Chicken Enchilada Pasta

Chicken Enchilada Pasta

Delightful Chicken Enchilada Pasta blends Mexican flavors with pasta for a quick and tasty meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian, Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 pieces boneless, skinless chicken breasts about 1 lb
  • 8 oz penne or rotini pasta
  • 1 cup enchilada sauce
  • 1 piece red bell pepper diced
  • 1 piece green bell pepper diced
  • 1 medium onion chopped
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ¼ cup fresh cilantro chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 2 tbsp olive oil

Equipment

  • large skillet
  • Pot for boiling pasta

Method
 

  1. Prep your ingredients: Dice chicken and chop vegetables.
  2. Cook pasta: Boil salted water and cook pasta until al dente; reserve 1 cup of pasta water.
  3. Sauté chicken: In a large skillet over medium heat, heat olive oil. Add chicken and cook until golden brown (6-8 minutes).
  4. Add vegetables: Stir in onion and bell peppers; sauté until soft (about 5 minutes).
  5. Combine: Lower heat, add enchilada sauce and cooked pasta; mix well. Add reserved pasta water for creaminess.
  6. Cheese it up: Sprinkle cheese on top; let it melt before serving. Garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 35gProtein: 30gFat: 16g

Notes

This Chicken Enchilada Pasta is a perfect balance of flavors and can easily be customized with different proteins or cheeses.

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