Ingredients
The following ingredients have 7 Servings
- 4 cups cellentani pasta ((may sub rigatoni or penne etc.))
- 2 tablespoons olive oil
- 1 pound chicken breasts (sliced thinly (1/4”) then cut into 2-3” pieces)
- 3 bell peppers (any color combo) (thinly sliced, cut in half)
- 4 garlic cloves, minced
- 1 small onion, thinly sliced (then cut in half)
- 1 1/4 teaspoon salt
- 1 tsp EACH chili powder, ground cumin
- 1/2 teaspoon EACH smoked paprika, dried oregano
- 1/4 teaspoon pepper
- 1 15 oz. can black beans (rinsed and drained)
- 1/4-1/2 cup medium salsa ((I like Mateo's))
- 1 10 oz. can mild enchilada sauce
- 3 cups milk
- 1 cup Mexican cheese blend or sharp cheddar cheese
- 1/3 cup sour cream ((I use light))
- Tomatoes
- avocado
- cilantro
- sour cream
Instruction
- Heat 2 tablespoons olive oil in a Dutch oven or soup pot. Add chicken and onions and sauté for 3 minutes.
- Add bell peppers, garlic, and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
- Stir in black beans, salsa, enchilada sauce, milk and pasta. Bring pasta to a boil and cook uncovered, stirring occasionally, just until pasta is al dente, being careful not to overcook.
- Turn off heat and stir in cheese until melted followed by sour cream. Taste and season with salt/pepper and hot sauce/salsa to taste.
- Garnish with fresh tomatoes, avocado, cilantro etc. if desired.
