Spicy Chicken Enchilada Pasta
By Samantha
Rate this recipe
4.1/5
(6 Votes)
1 Picture
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
Details
Servings 6
Level of difficulty Average
Cost Average budget
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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Chef Tips and Tricks
VIDEO: Chicken Quesadillas
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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