Chicken Enchilada Pasta is a great dish to serve that’s quick and satisfies your desire for mexican food. We served this with a margarita and it made for a very filling dinner.
1 pound chicken breast – chopped into bite size pieces
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 onion powder
Salt and pepper to taste
2 tablespoons olive oil
One bell pepper; chopped into bite size pieces (we used an orange pepper)
3 cloves garlic; minced
1 can (160z) enchilada sauce
1 1/2 cups pasta – (penne or your favorite)
Optional garnishes: avocado, cheddar cheese, sour cream
Season the chicken with the garlic powder, paprika, onion powder, salt and pepper. Heat the olive oil in a large skillet add the chicken and cook until done. Add the pepper and garlic and cook until the pepper has softened. Add the can of enchilada sauce and simmer.
Meanwhile, heat water until boiling and cook pasta according to package directions.
Once the pasta is cooked toss with the chicken mixture.
Garnish with sliced avocado, cheddar cheese and sour cream.
** As a side note you can use a rotisserie chicken you pick at your local store. Toss the pre-cooked chicken with the spices in the skillet and add the garlic, pepper and so on.