Thursday, March 1, 2012

Chicken Enchilada Pasta (Fake Ginger)

  • 1 pound penne (or other small pasta)
  • 2-3 chicken breasts, cooked & shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 (10-ounce) cans green chili enchilada sauce
  • 2/3 cup red enchilada sauce
  • 2 cups shredded Cheddar
  • sour cream, tomatoes, avocado, green onions (optional, for serving)
  1. Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if it’s finished before the sauce).
  2. Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
  3. Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings you’d like.

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