My musings…

Chicken Enchilada Pasta

This one received two thumbs up from Elvis. I thought it was a little spicy, but I’ve revised the spices in this recipe below so it shouldn’t be toooooo spicy.

Chicken Enchilada Pasta
1 14.5 oz can tomato sauce with green chilies
1 t cumin
1 t chili powder
1/2 t oregano
1 c onions, chopped
4 cloves minced garlic
3 chicken breasts, cut into 1″ pieces
2 T olive oil
1 red pepper, chopped
1 c sour cream
8 oz cooked penne pasta, cooked

Put the tomato sauce, cumin, chili powder, oregano, half of the onions and half of the garlic in a blender and mix.

Season the chicken breasts as desired. Heat the olive oil in a large skillet over med-high heat. Sauté the chicken until cooked. Add remaining garlic, onions, red peppers and cook until red peppers are softened. Add in tomato sauce mixture, reduce heat and simmer for 10 – 15 minutes. Stir in the sour cream and turn off heat. Serve over pasta.


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