Tuesday, January 25, 2011

Chicken Enchilada Pasta

Chicken Enchilada Pasta

1 lb cut-up veggie chicken of choice
2 Tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 green pepper, diced 4-ounce can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
1 (10-oz) can green chili enchilada sauce
1 (10-oz) can red enchilada sauce 1 can large black olives, sliced 1 cup sour cream
1- 1/2 cups shredded cheese 13.25 oz box penne (or desired pasta)

1. Cut chicken breasts into bite-sized cubes, salt and pepper to taste. Combine chicken and onion and cook in a large skillet with 2 tbsp of oil until done.
2. Bring a large pot of water to a boil. Cook the pasta until tender.
3. While the pasta is cooking, add the garlic and green pepper to chicken and onion. Cook for another 2 minutes, until pepper is barely tender. Add the 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 don’t boil!).
4. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, and green onions.

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