Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 2 medium red, green, yellow, or orange bell peppers (diced)
  • 1/2 large onion (diced)
  • 2 cloves garlic (minced)
  • 3 cups curly pasta
  • 2 1/2 cups water
  • 10 ounce can red enchilada sauce (mild or spicy)
  • 15 ounce can diced tomatoes (drained)
  • 2 cups shredded chicken
  • Salt and pepper (to taste)
  • Freshly grated colby jack cheese (for topping)
  • Green scallions (optional)

Instruction

  • In a large skillet or heavy-bottom pan such as a dutch oven, heat up olive oil over medium-high heat. Once oil is hot, add bell peppers, onion, and garlic and sauté for 5 minutes, or until fragrant.
  • Add in the pasta, water, enchilada sauce, and diced tomatoes. Stir to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cover the skillet or pan and cook for 15-20 minutes, or until pasta has thoroughly cooked through and liquid is absorbed.
  • Stir in the shredded chicken and season pasta with salt and pepper, to taste.
  • Let stand for 10 minutes before serving. This gives the liquid, if any left, time to fully absorb.
  • If desired, top with green scallions and a handful of freshly grated colby jack cheese.
  • Serve warm.