Chicken enchilada pasta
567cal, 50p, 57c, 13f (per meal)
3 oz (85g)
2 tbsp (30mL)
1 packet (35g)
2/3 cup(s) (160mL)
1 cup, shredded (113g)
1 1/3 lbs (593g)
1 medium (2-1/2" dia) (110g)
2 large (328g)
1 cup (260g)
1 can(s) (420g)
19 oz (539g)
3 lbs (1344g)
1 1/3 lbs (599g)
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
2
Meanwhile, heat the oil in a large pot over medium heat. Add the bell pepper and onion and cook until softened, 5-7 minutes. Stir in the enchilada sauce, salsa, diced tomatoes, and taco seasoning until combined. Nestle the chicken breasts into the sauce, cover, and simmer on low until the chicken is fully cooked, 10-20 minutes. Stir occasionally to prevent burning. Remove the chicken from the pot and shred it using two forks. Set aside.
3
In a blender, combine the cottage cheese, cheddar, chipotle peppers, milk, and a pinch of salt. Blend until smooth to form a cheese sauce.
4
Return the shredded chicken to the enchilada mixture. Stir in the cheese sauce until well combined, then add the cooked pasta and mix gently. Serve.