This pasta came to be for 2 reasons:
1. I had a rotisserie chicken I needed to use up. Leftover rotisserie chicken is GREAT for recipes that call for shredded chicken. A ton of flavor, barely any work.
2. Justin had purchased gluten free corn pasta. I had read online that rice pasta tasted more like traditional pasta, and that corn pasta had a slight corn flavor (shocker) that did not always go well with traditional pasta sauces. Since enchiladas are generally made with corn tortillas, I figured this was a great excuse to try out the pasta. We used this brand:
This dinner came together in 30 minutes, start to finish. It was SO easy - perfect weeknight dinner.
Here's what you need (slightly adapted from How Sweet Eats)...
1 medium red onion, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
2-4 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne (if you like a little spice)
About 1-1 1/2 cups of shredded chicken (I used a rotisserie chicken)
1/2 pound of spaghetti
1 10 oz. can of enchilada red sauce*
1 1/4 cup of fresh shred cheddar cheese
*Some enchilada sauces are NOT gluten free. According to their website, the one we used IS gluten free, but definitely check the label:
Here's what you do...
1. Boil pasta according to directions on the box. Drain and set aside.
2. While pasta is boiling, saute peppers, onion and garlic in olive oil in a large pan until soft, about 5-7 minutes.
3. Then, add spices, chicken, and enchilada sauce (basically everything but the pasta and cheese). Allow to simmer for about 10 minutes to allow flavor to develop.
Simple, delicious, and gluten free. What else could you need?
Don't forget to follow my Jillian Michaels exercise journey on gotrainingwithbeth.blogspot.com - I'm officially halfway through the program.
Happy Monday!
I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.
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