Chicken Enchilada Pasta
This one pot chicken enchilada pasta is an amazing weeknight recipe that your family will love. High in protein and easy to prepare!
Servings: 6 1.5 cup servings
Calories: 443kcal
Ingredients
- 1 lb boneless, skinless chicken breasts cut in 1/2 inch cubes
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- ½ tablespoon minced garlic about 2 cloves
- 2 cups diced red bell pepper
- 15 oz can black beans rinsed & drained, low or no salt
- 1 cup frozen corn thawed
- 3 cups rotini pasta 10 oz
- ½ cup enchilada sauce red or green both work
- 3.5 cups low sodium chicken broth
- 1 cup shredded cheddar cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- In a large pot or skillet on the stove, add a tablespoon of extra virgin olive oil. Heat over medium high heat for 3-4 minutes or until the olive oil begins to shimmer.
- While the pot is heating up, cube your chicken in quarter inch pieces and set aside. I butterfly the chicken in half and then cut in ¼ inch strips to make this easy.
- Add the chicken to the heated pot. Brown your chicken for 10 minutes or until golden brown on all sides. Make sure to stir occasionally throughout the cooking process.
- Once the chicken has cooked, remove the chicken from the pan and set aside in a small bowl. Add your onions, garlic, and red peppers to the pan. Sauté for 3 minutes or until they begin to soften.
- Add your chicken back to the pot, along with dried pasta, black beans, frozen corn, enchilada sauce, and chicken broth. Stir together and cover with a lid.
- Bring the pot to a simmer. Remove the lid once simmering (about 3 minutes or so). Reduce the heat to medium and simmer for another 10-12 minutes, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot.
- Once ¾ of the liquid has been reduced (or your pasta is cooked al dente), turn the heat off and stir in your shredded cheddar cheese.
- Taste for salt and pepper, serve and enjoy!
Video
Notes
-If you want a bit more spice and flavor, add an extra ¼ cup of enchilada sauce to the recipe or some diced jalapeńos.
-Top with a dollop of sour cream and some fresh chopped cilantro for some added creamy flavor.
-Swap the boneless chicken breasts for boneless chicken thighs or even cubed pork roast!
-Use gluten-free pasta but adjust the cooking time if you prefer to make it gluten free.
Nutrition
Serving: 1.5Cup | Calories: 443kcal | Carbohydrates: 52g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 488mg | Potassium: 822mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1906IU | Vitamin C: 68mg | Calcium: 172mg | Iron: 3mg
