White Chicken Enchilada Pasta

• Meat

  • 2 Chicken breasts

• Produce

  • 1 (4 oz. can Green chilies
  • 1 Onion, medium

• Canned Goods

  • 1 (14.5 oz. can Chicken broth

• Pasta & Grains

  • 12 oz Angel hair pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Creole seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Jack cheese
  • 1/2 cup Sour cream

Found on julieseatsandtreats.com

Description

Ingredients

• 12 oz. angel hair pasta
• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, chopped
• 1 (4 oz.) can green chilies
• 1 tsp creole seasoning
• 2 tbsp all purpose flour
• 1 (14.5 oz.) can chicken broth
• 2 chicken breasts, cut into 1 inch pieces
• 1/2 cup sour cream
• 1 1/2 cups (8 oz.) shredded Jack cheese
• Optional toppings: sliced black olives, chopped cilantro

Directions

• Fill a large pot with water and bring to a boil for pasta.
• In another large pot, heat olive oil and butter over medium-high heat.
• Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear.
• Add flour and stir for about a minute.
• Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer).
• While chicken is cooking, boil pasta and drain.
• Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir. Let simmer for 5 minutes. Add pasta and stir to evenly coat with sauce.
• Serve with a little shredded cheese on top, cilantro, and black olives.
• Fill a large pot with water and bring to a boil for pasta. In another large pot, heat olive oil and butter over medium-high heat. Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear. Add flour and stir for about a minute. Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer). While chicken is cooking, boil pasta and drain. Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir. Let simmer for 5 minutes. Add pasta and stir to evenly coat with sauce. Serve with a little shredded cheese on top, cilantro, and black olives.
• Fill a large pot with water and bring to a boil for pasta.
• In another large pot, heat olive oil and butter over medium-high heat.
• Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear.
• Add flour and stir for about a minute.
• Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer).
• While chicken is cooking, boil pasta and drain.
• Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir. Let simmer for 5 minutes. Add pasta and stir to evenly coat with sauce.
• Serve with a little shredded cheese on top, cilantro, and black olives.

Nutrition