Tuesday, February 7, 2012

Chicken Enchilada Pasta

It has been an awesome week of new recipes for me! I have found 4 new favorite dinners within the past week. I already shared the Korean Tacos and Tangy Orange Chicken. Here is a recipe that is equally as good as those two! I found it on Let's Dish blog, which is also where I found the Buffalo Chicken Spaghetti recipe. They are really good and fusing favorite foods of mine (Buffalo Wings and Mexican Food) with pasta (another favorite!). You must try this soon, I swear, it is DELICIOUS!!!

Chicken Enchilada Pasta

4 Chicken tenders
2 Tbsp olive oil
1/2 pound pasta
1/2 tsp salt
1/2 onion
1 jalapeno
2 garlic cloves
1 (4 oz) can diced green chilis
1/2 cup red enchilada sauce
3/4 cup salsa verde
1 tsp chili powder
1/2 tsp cumin
1/2 cup black olives, cut in half (I don't like olive so I left them out)
1 cup shredded cheese
1/2 cup sour cream
Optional Garnish: 1 tomato, 2 green onions
 Heat 1 Tbsp olive oil in pan. Cook chicken until done.
 Dice jalapeno and onions.
 Remove chicken from pot, add remaining Tbsp of olive oil and cook onion, garlic and jalapeno for 3-4 minutes.
 Measure out 1/4 tsp salt with chili powder and cumin.
Stir enchilada sauce, diced green chilies and seasonings into pot.
 Pour in salsa verde.
 Boil water and add remaining 1/4 tsp of salt to water. Cook pasta until al dente.
 Dice chicken.
 Add Chicken to sauce. Simmer for 5 minutes.
 Add sour cream and cheese to sauce.
 Chop tomatoes and green onion for garnish.....I am sooooo ready for my camera to be fixed!!!
 Drain pasta and add to sauce.

 Serve with a dollop of sour cream, a sprinkle of cheese, some tomatoes and green onions.
It is also a one pot dinner! Who doesn't like that?!?

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