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

Steps

1. Fill a large pot with generously salted water; bring to a boil.
2. 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.
3. 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.