Serendipity: "Good Fortune or Luck"
An assortment of odd ingredients were thrown into a pot and came out super tasty, now THAT is the ultimate kitchen luck!
Chicken Enchilada Pasta
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (Don't like 'em!)
1 cup sour cream (I used reduced fat)
1 1/2 cups shredded cheese
16-20 oz. penne pasta (I used 12 oz.)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
From: My Kitchen Cafe
Chicken Enchilada Pasta2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (Don't like 'em!)
1 cup sour cream (I used reduced fat)
1 1/2 cups shredded cheese
16-20 oz. penne pasta (I used 12 oz.)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
From: My Kitchen Cafe
I put the crushed tortilla chips on after I took the picture, but don't forget them, cuz they are a great topping. I didn't go nuts with the toppings because that would freak out my kids, but do what you like. I think some cilantro might be tasty on top too. Usually I don't like to force my food aversions onto my children (thus they all eat unmelted cheese with gusto and like cottage cheese too) but I just couldn't bring myself to put in the olives, they are just too nasty. Let them grace your pasta though! Enjoy!
