Easy Recipesのインスタグラム(cookinwithmima) - 5月5日 01時34分

30 Minute Skillet Chicken Enchilada Pasta by @jocooks

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Serves: 6 to 8 serving

Ingredients
10 oz dry elbow pasta, I used brown rice elbow pasta
1 tbsp olive oil
2 chicken breasts, cut in 1 inch cubes
1 small onion, chopped
2 garlic cloves, minced
16 oz enchilada sauce
1 15 oz can black beans
¼ cup chicken broth
1 cup heavy cream
½ cup salsa
1 - 2 cups Tex Mex cheese
parsley for garnish

Instructions

Start by boiling the pasta only for about 3 to 5 minutes, you do not want it cooked through. Drain it and set aside.

In a large skillet heat the olive oil and add the chicken breasts to it. Cook the chicken until it's no longer pink, so it should be white, then add the chopped onion and garlic to the skillet. Cook for another 3 minutes, until the onion softens and the chicken is cooked through.

Wash and drain the black beans. Add the black beans to the skillet, along with the enchilada sauce, chicken broth, heavy cream, salsa and half of the cheese. Stir and let it cook until the pasta cooks. It will absorb most of the sauce.
Sprinkle the rest of the cheese over the top and place under the broiler for a couple minutes just until the cheese gets golden. Garnish with parsley and serve.

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