Spicy Chicken Enchilada Pasta

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  • 6
  • Average
  • Average budget

Ingredients

  • 1 lb boneless chicken, cut into small bite-sized pieces
  • 1 Tbsp olive oil
  • 2 Tbsp dried minced onion flakes
  • 1 tsp garlic powder
  • 1 jar (12oz) enchilada sauce
  • 1 (15oz) can black beans, drained and rinsed
  • 1/4 cup low-sodium chicken broth
  • 1 cup salsa
  • 1/2 cup heavy cream
  • 8 oz campanelle pasta (or penne)
  • 1 cup Pepper Jack cheese, shredded
  • 2 Tbsp chopped fresh parsley or cilantro

Preparation

Step 1

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add chicken and cook until browned. (It doesn't need to be completely cooked because it will continue to cook with the pasta)

Step 2

Add onion flakes, garlic powder, enchilada sauce, black beans, broth, cream, and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Step 3

Remove skillet from heat. Top with cheese and sprinkle with parsley or cilantro. Broil until cheese is melted and bubbly.

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