Chicken Enchilada Pasta

Instead of a rotisserie chicken I used cooked and shredded breasts. Thumbs up from everyone!

 

 

'Chicken Enchilada Pasta'

Source: Pearls, Handcuffs, and Happy Hour

Ingredients

1 rotisserie chicken, shredded

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind)

1 cup sour cream

Penne pasta

Directions

1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Greek Stuffed Spaghetti Squash

This was so good!!! Instead of cooking my squash in the microwave, I poked holes in it with a skewer and cooked it whole at 375 for 1 hour. I then sliced it in half and scooped out the seeds. Much easier than trying to cut it in half raw!!! Stuffed Spaghetti Squash with Tomato, Olives and Chicken Ingredients 2 medium spaghetti squash, cut in half lengthwise 2 tsp olive oil 3/4 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces (or 2 cups already cooked, shredded chicken) 14 ounce can diced tomatoes 1/2 cup pimento-stuffed green olives, drained and chopped (can substitute Kalamata olives) 1/4 cup chopped fresh basil (in the winter I use 1 1/2 T dried basil) 1 tsp dried oregano 1 tsp. salt and freshly ground black pepper 1/4 cup crumbled feta cheese Directions Arrange the spaghetti squash halves, cut side down, in the bottom of a shallow, microwave-safe bowl. Cover and microwave on high until flesh is tender, about 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, 3-5 minutes (if using already cooked chicken, skip this step and add the chicken with the tomatoes and seasonings). Add the tomatoes, olives, basil and oregano, bring to a simmer, and simmer until chicken is cooked through, about another 5 minutes. Preheat the broiler. Flip the spaghetti squash over and, using a fork, pull the strands from it, making spaghetti-like pieces. Season the flesh with salt and pepper. Make a slight "hole" in the center of each squash half to make room for the filling, then spoon the filling into squash halves. Sprinkle the top of each with feta cheese. Transfer the stuffed squash to a baking sheet or roasting pan and place under the broiler. Broil until the cheese is golden brown, about 2 minutes, then serve. Prep Time: 5 min Cook Time: 15 min Serves: 4