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One Pan Chicken Enchilada Pasta with salad

Sources: Source
Servings: 5     Est Cost: $11.08
Prep (min): 10 Cook (min): 20 Total (min): 30
Tags: Pasta, Casserole, Chicken, 30Min
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2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4 oz can of fire-roasted diced green chiles
1 19 oz can of green chile enchilada sauce, medium or mild
1 14 oz can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded monterey jack cheese
fresh cilantro for garnish
romaine hearts
1-2 tomatoes
salad dressing of your choice
Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional - Sprinkle with freshly chopped cilantro. Combine romaine hearts, tomato, and cucumber into salad.

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