Chicken Enchilada Pasta
Quick, creamy and easy to make this chicken enchilada pasta recipe is perfect any night of the week. Made from a few pantry staples, this easy dinner recipe will become a weeknight go-to.
Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve 1/4 cup pasta water for the sauce. Drain the remaining water in a colander and set the pasta aside.
Cook your chicken breasts over medium heat in a non-stick skillet. The internal temperature should reach 165 degree to ensure doneness.
Grab a large, oven safe sauté pan and place it over medium heat. Add olive oil, diced onion, minced garlic, salt and pepper. Saute until the onions are lightly browned.
Next, add the diced red bell peppers and cherry tomatoes. Stir well.
Once the tomatoes begin to blister, add the enchilada sauce, reserved pasta water and cream cheese. Stir until well combined.
Once the sauce has reduced to your liking, add the cooked pasta. Toss everything together until it is well coated.
Next, gently nestle the cooked chicken breasts into the pasta. Top everything with the mozzarella cheese and broil the entire dish in the oven for 2-3 minutes or until the cheese begins to bubble and lightly brown.
Top with sliced jalapeno, diced black olives, chopped scallions, sliced avocado and grilled corn kernels. Serve hot.
Serving: 1serving, Calories: 633kcal, Carbohydrates: 55g, Protein: 38g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 457mg, Potassium: 973mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2043IU, Vitamin C: 73mg, Calcium: 145mg, Iron: 2mg