Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup onion (* finely diced)
  • 2 cloves garlic (*minced)
  • 1.5 teaspoons chili powder
  • 1.5 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar (* packed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 pounds boneless, skinless chicken breasts (* cut into bite size pieces)
  • 1 16oz box rotini pasta
  • 3 cups chicken stock (* or water)
  • 1 19 oz can enchilada sauce
  • 1 cup cheddar cheese (* shredded)
  • tomato slices (* optional, garnish)
  • fresh cilantro (* optional, garnish)

Instruction

  • Heat the olive oil in a large, deep skillet over medium heat.
  • Add the onion and garlic and cook for 1 to 2 minutes, or until fragrant and just starting to soften.
  • Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
  • Add the chicken and spice mixture to the pan.
  • Cook, stirring often, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
  • Next, stir in the pasta, chicken stock or water, and enchilada sauce.
  • Raise the heat to high to bring to a boil for 10-12 minutes, or until the pasta is al dente.
  • Remove the pan from the stovetop and mix in 1 cup of shredded cheddar cheese.
  • Garnish with a sprinkle of additional cheese, slices of tomato, and/or fresh cilantro, if desired.