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Chicken Enchilada Pasta

Lin’s week to make dinner and she hit the nail on the head, per usual. Enjoy!

CHICKEN ENCHILADA PASTA

Ingredients:

  • 2-3 chicken breasts, cooked & shredded
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 {4 oz.} can diced green chiles
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 {10 oz.} cans green chili enchilada sauce
  • 2/3 cups red enchilada sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • Penne pasta

Directions: 

  1. Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies.
  2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes.
  3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.
  4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.
  5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Source: Pearls, Handcuffs, and Happy Hour

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About thetwentysixthyear

September 6, 2011: I turn twenty-six years old. I live and work in downtown Chicago and really can't complain about too much -- great family, great friends, great life. So this is my personal blog. Experiencing and living my twenty-sixth year. I have no idea what to expect or where I'll be one year from now ... but one thing is certain: I will enjoy the ride.

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