Chicken Enchilada Pasta

Ingredients

• penne pasta (454 grams)
• olive oil (30 ml)
• onion (1 )
• red bell pepper (1 )
• garlic (2 )
• cooked chicken breasts (2 )
• green enchilada sauce (580 grams)
• red enchilada sauce (160 ml)
• diced green chiles (113 grams)
• chili powder (2 teaspoons)
• ground cumin (5 grams)
• salt (3 grams)
• shredded Colby-Monterey Jack cheese (226 grams)
• sour cream (240 ml)

Instructions

1. 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.
2. Heat oil in a large, deep skillet over medium-high heat. Sauté onion until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté until fragrant and softened, another 3 to 5 minutes.
3. 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 cheese and stir until melted and heated through, 1 to 3 minutes.
4. 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

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 558
• fat: 28 g
• sats: 15 g
• carbs: 54 g
• fibre: 5 g
• protein: 25 g
• salt: 0.686 g