Sunday, November 6, 2011

Chicken Enchilada Spaghetti

This was easy and pretty tasty. I needed to use up some extra pasta, so you'll see spaghetti and wide noodles in the picture.




Ingredients:

1/2 onion, chopped
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
pinch of cayenne pepper
2 boneless, skinless chicken breasts, cooked and shredded
1 pound of dry whole wheat spaghetti
2 10-ounce cans of red enchilada sauce
4 oz freshly grated sharp cheddar cheese
cilantro for topping

Directions:
Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and saute onions until soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the cans of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Recipe modified from How Sweet It Is

1 comment:

Janae said...

Going to try this tonight! I was pretty excited that I have all the ingredients at home. Using NM red chile in place of the canned enchilada sauce. We love spaghetti and we love enchiladas esp with NM red or green I think this might be a winner!

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