Semolinas Chicken Enchilada Pasta Recipe 415
SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)
Provided by á-170456
Number Of Ingredients 26
Steps:
- For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.
CHICKEN ENCHILADA PASTA
I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.
Provided by Lori Bachner Carey
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
- Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
- Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
- Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g
CHICKEN ENCHILADA PASTA
This is a great use for leftover cooked chicken breasts. Larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.
Provided by Parsley
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
- Cook the pasta according to package directions; drain well.
- Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
- Pour mixture into the 13 x 9 dish.
- Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
- Bake at 350 for about 20-30 minutes.
- Remove from oven.
- Serve with dallops of the sour cream, if desired.
Nutrition Facts : Calories 617.1, Fat 20.8, SaturatedFat 10.7, Cholesterol 92.6, Sodium 1183, Carbohydrate 69.2, Fiber 6.5, Sugar 10.9, Protein 39.6
SEMOLINA'S CHICKEN PARMESAN RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 9
Steps:
- Sauté chicken breasts in oil until light brown and completely cooked. Place the cooked pasta in a serving plate, ladle the Alfredo sauce over the pasta. Place one chicken breast on top of the sauce, layer provolone cheese on top of the chicken then stack the remaining breast on top of the cheese. Ladle 1/2 cup marinara sauce over the chicken and garnish with parmesan, parsley and crushed red pepper. This recipe yields ?? servings.
SEMOLINA'S CHICKEN CORDON BLEU PASTA
Posted in response to a recipe request. Found in an online search. The amounts of pasta and Alfredo sause were not designated, so I estimated. Prep time and servings is also an estimate. A positive spin would be: The recipe calls on one's cooking knowledge and judgment to complete this dish! :D It sounds good and I'm going to try this soon!
Provided by Impera_Magna
Categories Penne
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken; add ham, garlic and parsley.
- Add Alfredo sauce.
- Heat and toss with pasta.
- Put in casserole; top with bread crumbs, parmesan, and fontina.
- Place under broiler and brown.
Nutrition Facts : Calories 638.9, Fat 31.4, SaturatedFat 13.6, Cholesterol 106.8, Sodium 981.7, Carbohydrate 48.9, Fiber 2.2, Sugar 2.3, Protein 38.4
CHICKEN ENCHILADA PASTA RECIPE
This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
Provided by Elyse Ellis
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well.
- Serve and garnish with your favorite toppings.
- We love avocado, tomato, green onion, and sour cream.
Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 32 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1596 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
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