One-Pot Cheesy Chicken Enchilada Pasta
One-Pot Cheesy Chicken Enchilada Pasta
Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer. Who wants to be stuck doing tons of dishes? Not me, that’s for sure. With this one-pot recipe you’ll have a wonderful meal on the table in less than 30 minutes and cleanup will be a breeze. Everyone will love this twist on chicken enchiladas by having them as a pasta dish. This is definitely one weeknight dinner to make tonight.Click here for more one-pot meals.
Servings
6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound chicken breast tenderloins or chicken breast, cubed
- 1/4 teaspoon salt
- pinch freshly ground pepper
- 1 (16-ounce) jar red enchilada sauce
- 2 cup water
- 1 pound pasta
- 1 1/2 cup mexican-blend shredded cheese
Directions
- NOTE
- A cool trick I learned from my mother is that instead of using a measuring cup for pouring the water into the pot, use the empty sauce jar, which holds 2 cups. That way you’ll get any remnants of the sauce that remain in the jar and save on cleanup.
- 1. In a large pot with a lid, heat the olive oil over high heat for 1 minute, then add the cubed chicken, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, until no more pink is visible and the edges start to brown.
- 2. Pour the enchilada sauce and water into the pot (see note) and then add the pasta. Stir once, then cover with the lid and let cook, covered, for 5 minutes.
- 3. Remove the lid, stir, then replace the lid and cook for another 8 minutes. Remove from the heat, stir in the cheese, and serve and enjoy.