Zesty Chicken Enchilada Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb chicken breasts
02 -
2 tbsp taco seasoning
03 -
2 tbsp olive oil
04 -
2/3 cup red enchilada sauce
05 -
1/3 cup sour cream
06 -
1/2 lime, juiced
07 -
1 16 oz package pasta, cooked
08 -
1 can black beans, drained and rinsed
09 -
1 can yellow corn, drained
10 -
1/2 cup red onion, diced
11 -
1 jalapeno, finely chopped
12 -
1 can chopped olives (optional)
13 -
1/4 cup cilantro, chopped (for garnish)
# Instructions:
01 -
Remove chicken from packaging, pat dry, and coat with taco seasoning.
02 -
In a large non-stick skillet, heat olive oil over medium-high heat. Once the oil is shimmering, add the chicken and cook for 5-7 minutes on each side or until the internal temperature reaches 165°F.
03 -
Remove the chicken from the pan, let it cool for 10 minutes, then chop into 1/2-inch cubes.
04 -
In a large bowl, add the enchilada sauce, sour cream, and lime juice. Whisk together until smooth.
05 -
Add the chopped chicken, cooked pasta, black beans, corn, red onion, jalapeno, and olives (if using) to the bowl with the sauce. Stir until the pasta is evenly coated.
06 -
Top with chopped cilantro and refrigerate for 1 hour until the pasta is cold. Serve immediately.