Wednesday, March 26, 2014

One Pan Green Chile Chicken Enchilada Pasta

7:37 AM


  • 1 lb chicken breasts

  • 2 Tbsp olive oil

  • 1/2 cup diced yellow onion

  • 1 Tbsp minced garlic

  • 1-4 oz can diced mild green chiles

  • 1-10 oz can green chile verde enchilada sauce

  • 1/2 cup Pace Picante sauce

  • 2 1/2 cups small, uncooked pasta

  • 1 cup water

  • 4 oz fat free cream cheese

  • 1 cup shredded jack cheese


  1. In a 12" pan or skillet, heat olive oil over medium heat.

  2. Add onions and stir until soft - about 3 minutes.

  3. Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.

  4. Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.

  5. Reduce heat to low, cover and simmer for 20 minutes.

  6. Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.

  7. Cover for at least five minutes to allow cheese to melt.

  8. Garnish with green onions or olives if desired.

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