Chicken Enchilada Pasta - 30 Minutes
Chicken Enchilada Pasta is a hearty, easy and delicious weeknight meal, made with just a few ingredients and ready in 30 minutes.
Servings 8 servings
Calories 328kcal
Ingredients
- 2-3 cups Barilla Penne or Farfalle pasta
- 2 tablespoons olive oil
- 2 boneless chicken breasts skinless, cut into 1 inch cubes
- Kosher salt and ground black pepper to taste
- 5 cloves garlic minced
- 1 can diced tomatoes with green chiles 10oz
- 1 can red enchilada sauce 20oz
- 1 can tomato sauce 8oz
- 1 cup shredded Cheddar cheese
- 1 cup shredded American cheese
Toppings:
- 1/4 cup Cheddar cheese shredded
- 1/4 cup American cheese shredded
- 1 avocado halved, seeded, peeled and diced
- 1/4 cup corn chips
- 2 tablespoons parsley chopped
Instructions
- Add water to a medium pot and bring to boil. Cook pasta al dente, following package instructions.
- Add olive oil to a large skillet or dutch oven and heat over medium - high heat.
- Season chicken breasts with salt and pepper and add to skillet.
- Cook for about 5-7 minutes, stirring with a spatula.
- Stir in minced garlic, diced tomatoes with green chilies, enchilada sauce and tomato sauce. Stir until Add in cooked and drained pasta, stir to combine.
- Add in cheddar and American cheese and stir until melted and combined.
- Take skillet from heat, top with extra cheese, fresh chopped parsley, avocado and crushed corn chips.
- Serve immediately and enjoy!
Video
Nutrition
Serving: 0g | Calories: 328kcal | Carbohydrates: 22g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 945mg | Potassium: 581mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 14.6mg | Calcium: 395mg | Iron: 2.1mg