Thursday, January 10, 2013

140.0…Chicken Enchilada Pasta

Last night I did something that I haven’t done in a long time. I made dinner. I did not reheat leftovers or simply microwave something. I actually made a new recipe…from scratch.

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Chicken Enchilada Pasta. You see…my husband likes Mexican food and he likes pasta so this sounded like the perfect combination for him. And it was easy to make!

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Chicken Enchilada Pasta (Serves 6)

Original Recipe: Pearls, Handcuffs and Happy Hour

2-3 chicken breasts, cooked & shredded (I used shredded rotisserie chicken)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used Colby & Monterrey jack}

1 cup sour cream

8 oz penne pasta

Optional toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream. DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Printable Recipe

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I only went with the green onions for toppings but I wished I had gone the whole nine yards and used the avocado and tomatoes. I liked the pasta but would have liked it spicier. (I’m a spice freak). As for my husband, I think the fusion of flavors confused him. He’s just a simple guy. I’d make it again but spicier and definitely add all the suggested toppings.

Cascadian Farms recently sent me their new granola to try.

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Berry Cobbler Granola! I decided to pair it with pineapple Chobani yogurt, strawberries and blackberries for breakfast this morning.

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I enjoyed it. It was a nice change from regular tasting granola. You could definitely taste the berry flavor.

I took the kids to school, went to get my nails done and then Luna Grill for lunch. I always get the Greek salad with a chicken kabob but this time went with salmon instead of the chicken.

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While I enjoyed the salmon, I’d get the chicken next time. The chicken at this place is out of this world.

I ran some errands, came home to get some stuff down around the house and then picked up a latte at Starbucks before picking up the kids from school.

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I’m making another new recipe for dinner tonight. I’m on a roll.

Are you a fan of fusion flavors or do you like to keep it a bit more simple?

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