What’s Cooking? | Chicken Enchilada Pasta

On this episode of our “What’s Cooking?” we make a chicken enchilada pasta! This dish combines pasta with elements of a chicken enchilada to create a great-tasting, and fast, dinner. With this dish you can kick up the spice level a little by getting a hotter taco seasoning or adding your favorite hot sauce when combining all the ingredients.

For the chicken you can just heat up some frozen chicken, grill up or poach some chicken breasts…whatever you want to do. This recipe is very flexible and you can easily do and add many things to it.

INGREDIENTS

• 10 ounces – Enchilada sauce
• 2 cups – Penne pasta
• 1 package of taco seasoning
• 3/4 to 1 cup – Shredded cheese
• 2 cups – Shredded chicken
• 15 ounces – Black Beans (drained & rinsed)
• 10 ounces – Diced tomatoes (optionally with green chillis)
• 1.5 cups – Water
  • OPTIONAL: 1 cup of corn, hot sauce, cilantro, & sour cream

INSTRUCTIONS

1. In a large skillet over high heat combine the pasta, tomatoes, enchilada sauce, & water. Heat to a boil, stirring occasionally
2. Reduce heat to medium-low. Add in chicken, beans, & taco seasoning.
   • If desired, this would be when you would add in corn & hot sauce.
3. Stir to combine, then cover and let simmer for 20 minutes (or until pasta is tender). Stir occasionally, as pasta will stick to the bottom.
4. Turn heat off & stir in cheese.
5. Serve immediately, with optional toppings.