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CHICKEN ENCHILADA PASTA




Breasts from a rotisserie chicken~shredded
2 Tbsp. olive oil
2 garlic cloves~minced
1 sweet onion~diced
1 red bell pepper~diced
1 (4oz.) can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
20 oz. green salsa verde
1 (6oz.) can red enchilada sauce
2 cups shredded Colby/Jack cheese
1 up sour cream
whole wheat penne pasta~cooked and drained

How to make it



Heat olive oil, cook onions, add garlic and red pepper, cook 3 to 5 minutes more. Add chicken, chiles, seasonings, salsa verde enchilada sauce. Allow to simmer 8 to 10 minutes, then add cheese, stir until melted. Toss in sour cream~DO NOT ALLOW IT TO BOIL~whatever you do! Cook it over low heat. Stir until well mixed. Add pasta to pot. Garnish if desired with additional toppings of avocado, black olives, green onions, sour cream and tomatoes.
Serves 6 to 8