Semolinas Chicken Enchilada Pasta Recipe 415 Food

CHICKEN ENCHILADA PASTA

Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

ONE-POT ENCHILADA PASTA

One-Pot Enchilada Pasta image

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 cup fresh or frozen corn, thawed
1 can (10 ounces) enchilada sauce
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Steps:

In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.

SEMOLINA'S CHICKEN CORDON BLEU PASTA

Semolina's Chicken Cordon Bleu Pasta image

Posted in response to a recipe request. Found in an online search. The amounts of pasta and Alfredo sause were not designated, so I estimated. Prep time and servings is also an estimate. A positive spin would be: The recipe calls on one's cooking knowledge and judgment to complete this dish! :D It sounds good and I'm going to try this soon!

Provided by Impera_Magna

Categories Penne

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces chicken breasts, skinned, boned, & cubed
2 ounces ham, cubed
1/2 ounce vegetable oil
1/2 teaspoon garlic, minced
1/4 teaspoon parsley, chopped
4 ounces penne rigate, cooked
1 cup Fontina cheese, shred
1 tablespoon parmesan cheese
1 tablespoon breadcrumbs (garlic bread crumbs preferred)
2 cups alfredo sauce

Steps:

Brown chicken; add ham, garlic and parsley.
Add Alfredo sauce.
Heat and toss with pasta.
Put in casserole; top with bread crumbs, parmesan, and fontina.
Place under broiler and brown.

Nutrition Facts : Calories 638.9, Fat 31.4, SaturatedFat 13.6, Cholesterol 106.8, Sodium 981.7, Carbohydrate 48.9, Fiber 2.2, Sugar 2.3, Protein 38.4