Chicken Enchilada Pasta

I found a delicious recipe for Chicken Enchilada Pasta by Melanie at My Kitchen Cafe and it looked delicious!  Problem?  I'm trying to lower my caloric intake....Solution:  Adjustments below.  This is simple and fantastic!  Spicy, creamy and just the thing for your mexican food craving.  Enjoy!

Chicken Enchilada Pasta
Adapted from a recipe by Melanie at My Kitchen Cafe

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup light sour cream
1 1/2 cups shredded low fat cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Number of Servings: 8

Calories per serving:  308
Fat: 10g
Carbs: 13
Protein: 40g


heartnsoulcooking said...

What a GREAT!!! recipe using pasta and a family favorite enchiladas. The combination sounds GREAT!!!

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