This chicken enchilada pasta dish comes together in less than thirty minutes and is all done in one skillet.
I’m pretty much obsessed with quick, come together, easy dinner meals. Like meals that don’t leave a million dirty dishes (okay, that would be quite the meal!) and are finished in under thirty minutes.
Oh, do you like those kinds of meals too? Well you’ve come to the right spot!
I’ve been testing all sorts of one skillet meals and this one (so far) has been my favorite.
And from that pot goes onto the dinner plates. Sorry if I’m kind of going overboard on reiterating how awesome a one skillet meal is. They just make me so excited!
It’s like hamburger helper, except it actually tastes good. Oh, and there aren’t over a thousand unrecognizable ingredients that who knows what does to your body!
The other great thing about this meal, is how customizable it is! You can pick the type of pasta you use. I used shells, but have also tried this dish with rotini noodles. Both worked great!
You can also customize the add ins. If you don’t like bell peppers, you could try corn. You could switch black beans for something else. You could even leave out the chicken if you want a vegetarian meal.
The toppings are also customizable. I added green onions and a tomato. You could add a dollup of sour cream. A chopped avocado would taste great and you can always add lots of extra cheese.
Also, if you don’t want to use the canned chicken, you could boil about 1 pound (about 2 cups) of boneless skinless chicken breast in chicken broth until cooked through. Then shred the chicken and add it in the dish when it calls for the chicken. Sadly, this would make the dish more than one pot, but not a huge deal if you’d rather have fresh chicken over canned.
And after you’ve saved all this time from having an easy one skillet meal, you have lots of extra time to make some Valentine’s S’mores cookies …. right?!
|(One Skillet) Chicken Enchilada Pasta|| || |
- 1 (10 ounce) Ro-tel diced tomatoes and green chilis, not drained
- 1 (10 ounce) mild red enchilada sauce
- 2 cups pasta (I used shells)
- 2 cups water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup assorted mini bell peppers (about 7-8 mini red, yellow, or orange bell peppers)*
- 1 can (12.5 ounces) pre-cooked chunk chicken breast
- 2-3 tbsp. taco seasoning (depending on taste preference)
- 3/4 cups cheddar cheese, shredded
- Optional toppings: 1 roma tomato, green onions, extra cheese
- In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the water.
- While waiting for the mixture to boil, drain and rinse the black beans, wash and julienne the bell peppers (remove stems and seeds), and drain and rinse the chicken breast.
- Heat to boiling. As soon as it start to boil, lower the temperature to medium and add in the black beans, bell peppers, chicken, and taco seasoning.
- Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through.
- Add in the cheese, stir, and add in any additional toppings. (I chopped up a tomato and some green onions)
- Top with extra cheese if desired and enjoy immediately
If you liked this, you may want to try these other easy dinner options: