8ounces rigatoni, al dente, reserve some pasta water
1poundchicken breasts, boneless, skinless about 2 breasts
¾cup sweet onion, diced small
¾cup red bell pepper, diced small
1cupcherry tomatoes, left whole or halved
1can red enchilada sauce, 15 ounce can
¼cup pasta water , add as needed
½cupwhipped cream cheese
½cupshredded mozzarella cheese
2ears corn, grilled corn about 1/2 cup
2tablespoonsjalapeno, thinly sliced, remove seeds and veins
¼cup black olives, diced small
½avocado, peeled, pitted and sliced
1 pasta pot
1 oven safe saute pan
Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 cup pasta water for the sauce. Drain the remaining water in a colander and set the pasta aside.
Next, season your chicken with a pinch of salt and black pepper. Then, add olive oil to a non-stick skillet and cook the chicken breasts. The internal temperature should reach 165 degree to ensure doneness. Cooking time will vary based on thickness of the chicken.
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 and cream cheese. Stir until well combined.
Add the cooked pasta and some of the reserved pasta water. Toss until the pasta is well coated and the sauce has reduced to your liking.
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.
Garnish with sliced jalapeno, diced black olives, chopped scallions, sliced avocado and grilled corn kernels. Serve hot.