Chicken enchilada pasta recipe. We had a contest on our Facebook page asking our followers to post a link to a recipe that they saw on Pinterest that they have been wanting to try. If we picked theirs they would win a Starbucks gift card and a WTI t-shirt.
We think the recipe was great and we’ll for sure be making chicken enchilada pasta again. Thank you Tori for the suggestion – we hope your enjoy your coffee and shirt!
The recipe came from Chef In Training blog – we have kept it pretty much the same, with just a few small tweaks.
3 large chicken breasts (cooked and shredded)
2 Tbsp. olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 Large red pepper (diced)
1 small can diced green chilies
1 tsp. chili powder
1 tsp. cumin
2 10 oz. cans green chili enchilada sauce
1 10 oz. can red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
1 box penne pasta
Salt and Pepper to taste
Cook chicken and then shred. We did this but next time we may just buy an already cooked rotisserie chicken and just shred that. While the chicken is cooking, boil water and cook the penne pasta according to the directions on the box.
In a deep skillet add olive oil and saute the onions for 3 minutes, then add red peppers and garlic and cook for another 3 minutes. Next, add the shredded chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Simmer for about 10-15 minutes.
Turn the heat to low and add cheese, stir until the cheese is melted and heated through. Next, add in the sour cream, be sure the heat is on low to keep the sour cream from curdling. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and stir well to evenly coat pasta. We garnished our pasta with a little spoonful of sour cream.
Other garnish suggestions are avocado, diced tomatoes, diced green onions.
No doubt we will have this again! Thanks Tori for posting this recipe on our Facebook page!