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Semolina's Chicken Enchilada Pasta

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Tex-Mex + pasta = deliciousness! The best part is you don't have to leave home to enjoy this yummy Semolina's Chicken Enchilada Pasta recipe.

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Ingredients

  • ENCHILADA CHEESE SAUCE:
  • 1 tablespoon butter
  • 2 tablespoons masa flour
  • 1 cup chicken stock
  • 1/4 cup cream
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
  • 1/4 pound American cheese
  • 1/2 cup milk
  • CHICKEN ENCHILADA PASTA:
  • 1 tablespoon corn oil
  • 1/4 pound chicken breast, cubed
  • 1 ounce red onion, cut 1/4" wide strips
  • 1 ounce bell pepper, cut 1/4" wide strips
  • 2 tablespoons pimento, 1/4" dice
  • 2 tablespoons green chilies, 1/4" dice
  • 2 tablespoons black beans, cooked, rinsed
  • 1 cup Enchilada Cheese Sauce (see above)
  • 2 cups cooked rigatoni
  • GARNISH:
  • 1/2 cup Cheddar cheese
  • 1 dollop sour cream
  • 2 tablespoons green onions, sliced
  • 6 jalapeño slices
  • 1/2 cup tortilla strips, toasted

Details

Servings 2

Preparation

Step 1

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.



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