chicken enchilada spaghetti especial
Updated on Nov 2, 2013
Two of my favorite comfort foods in one! Super easy and inexpensive.
No Image
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 - boneless, skinless chicken breasts, cooked and cubed
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
- 4 - cloves garlic, minced
- 1 teaspoon unsweetened cocoa powder
- 10 ounces can mild enchilada sauce
- 1/2 cup sliced black olives
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 12 ounces thin spaghetti noodles
- 2 - green onions, sliced thin
How To Make chicken enchilada spaghetti especial
-
Step 1Add olive oil to a medium saucepan over medium heat. When hot, add onion and bell pepper and cook, stirring, until softened, about 2 minutes. Add garlic and cook an additional 30 seconds, until fragrant.
-
Step 2Add cocoa powder and stir until vegetables are coated. Remove pan from heat. Stir in cubed chicken and enchilada sauce; set aside.
-
Step 3Bring 8 quarts of water to boiling in a large pot. Add spaghetti and cook as directed. Drain pasta and return to warm pot over low heat. Quickly pour in chicken mixture and toss to combine. Add olives, sour cream, and shredded cheese to the pot, stirring frequently until ingredients are evenly distributed and cheese is melted.
-
Step 4Remove pot from heat. Serve hot, with a dollop of sour cream and sprinkle of green onion and cheddar cheese, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Pasta
Culture:
Mexican
Keyword:
#spaghetti
Keyword:
#enchilada
Keyword:
#pasta
Keyword:
#mexican
Ingredient:
Pasta
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes