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Chicken Enchilada Pasta

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Ingredients

  • 2-3 chicken breasts, cooked and cubed or shredded
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 (4-ounce) can diced green chilies
  • ½ teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 cans (10-ounces each) green chili enchilada sauce, (I used mild)
  • ⅔ cup red enchilada sauce, (I used mild)
  • 1 can large black olives, cut in half
  • 1 cup sour cream
  • 1 ½ cups shredded cheese, I used sharp cheddar
  • 16-20 oz. penne pasta, Depending on how “saucy” you want the pasta

Instructions 

  • 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 don’t boil!).
  • Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Notes

Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.