CHICKEN ENCHILADA PASTA SALAD
By @thecookierookie
Ingredients:
16 ounces bowtie pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts
½ ounce Old El Paso Taco Seasoning
¾ cup Old El Paso Red Enchilada Sauce
½ cup sour cream***
1 tablespoon freshly squeezed lime juice
1 (11 ounce) can Mexican Corn, fully drained and rinsed
1 (15 ounce) can black beans, fully drained and rinsed
¼ cup freshly chopped cilantro
½ cup chopped red onion
1 cup Mexican blend cheese
salt and pepper to taste
optional add-ins: 1/4 cup chopped jalapeños, 1 tablespoon hot sauce
More sour cream and cilantro for garnish
***to make this healthier, sub Greek yogurt for the sour cream and leave out the cheese!
Instructions:
Bring a pot of 5-6 quarts salted water to a boil.
Add in the pasta and cook for 15 minutes, or until pasta is al dente.
Meanwhile, coat each chicken breast with the taco seasoning, liberally on each side.
Add the olive oil to a nonstick skillet and heat over medium/high heat. Add in the chicken and cook for 7-10 minutes on each side, depending on thickness, until chicken is cooked through. Cut with a knife to make sure the chicken is fully cooked. When cooked, cut into strips and set aside.
When pasta is cooked, drain in a colander and place in a large bowl.
Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corns, bean, cilantro, onion, cheese, and salt and pepper to taste. Lastly stir in the chicken.
Top with more sour cream and cilantro.
Serve cold or hot, enjoy!
***to make spicier, add in the optional jalapeños and hot sauce. To make it healthier, sub Greek yogurt for the sour cream and leave out the cheese!
