30 Minute Skillet Chicken Enchilada Pasta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 garlic cloves minced
- 1 small onion chopped
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp olive oil
- 1/2 cup salsa
- parsley for garnish
- 1 15 oz can black beans
- 16 oz enchilada sauce
- 10 oz dry elbow pasta i used brown rice elbow pasta
- 2 chicken breasts cut in 1 inch cubes
- 1 - 2 cups tex mex cheese
- Carbohydrate 10.3346240664473 g
- Cholesterol 65.5050000346219 mg
- Fat 15.6688000096205 g
- Fiber 2.01417842895004 g
- Protein 11.8190487628491 g
- Saturated Fat 6.86576222808147 g
- Serving Size 1 1 to 8 serving (237g)
- Sodium 828.603335300924 mg
- Sugar 8.32044563749731 g
- Trans Fat 1.05636805604247 g
- Calories 229 calories
Start by boiling the pasta only for about 3 to 5 minutes, you do not want it cooked through. Drain it and set aside.In a large skillet heat the olive oil and add the chicken breasts to it. Cook the chicken until it's no longer pink, so it should be white, then add the chopped onion and garlic to the skillet. Cook for another 3 minutes, until the onion softens and the chicken is cooked through.Wash and drain the black beans. Add the black beans to the skillet, along with the enchilada sauce, chicken broth, heavy cream, salsa and half of the cheese. Stir and let it cook until the pasta cooks. It will absorb most of the sauce.Sprinkle the rest of the cheese over the top and place under the broiler for a couple minutes just until the cheese gets golden. Garnish with parsley and serve.
