White Chicken Enchilada Pasta
Description
This Mexican inspired pasta dish is full of chicken enchilada flavors and ingredients. Garnish it with black olives, more cheese and cilantro to make it even more scrumptious.
Ingredients
12 oz. angel hair pasta
1 T. olive oil
2 T. butter
1 medium onion, chopped
4 oz. can green chilies
1 t. Creole seasoning, divided
2 T. all-purpose flour
14.5 oz. chicken stock or broth
2 chicken breasts, cut into 1 inch pieces
1/2 c. sour cream
1 1/2 c. shredded Jack cheese, divided
garnish: sliced black olives, chopped cilantro, if desired
Directions
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Fill a large pot with generously salted water; bring to a boil.
In another large pot, heat olive oil and butter over medium-high heat. Add chopped onion and green chilies. Season with 1/2 t. creole seasoning; saute 7 minutes or until onions are translucent. Add flour; stir 1 minute.
Stir in chicken stock/broth. Bring mixture to a boil; add chicken, seasoned with 1/2 t. creole seasoning. Cook over medium heat 15 - 20 minutes, keeping mixture at a simmer.
While chicken is cooking, cook pasta al dente according to package directions, about 8 minutes; drain.
When chicken is cooked, add sour cream and 1 c. shredded Jack cheese to chicken mixture; stir. Simmer 5 minutes; add pasta and stir to evenly coat with sauce.
Serve with a little shredded cheese on top, cilantro, and black olives, if desired.
4-6 servings