This recipe is so simple, so hearty, and so perfect for a quick dinner that the whole family will enjoy. I love recipes that are one pot wonders because they require less fuss and less mess to clean up. So please be sure to give this recipe a try and let me know your experience in the comment section below.
3 chicken breasts,
Salt and Pepper for seasoning
1 lb penne pasta
1 red pepper, chopped
6 green onions, chopped
3 Tablespoons butter
1/4 cup flour
28 oz enchilada sauce, mild or hot
4 oz cream cheese
1 1/2 cups Mexican Blend Cheese
Preheat the oven to 350 degrees.
Start by heating the largest skillet you have on medium heat. Spray with a bit of cooking spray and place the chicken breasts in the skillet. Sprinkle with salt and pepper. Cook until the chicken is fully cooked and no longer pink in the middle. Once cooked, remove the chicken from the pan and cut into bite sized pieces. Set aside.
While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time. You want the pasta al dente because it will finish cooking in the oven. Once cooked, strain the water and set aside.
Pour the enchilada sauce into the pan and whisk until thick and bubbly.
Add the cream cheese and stir until fully incorporated.
Pour into a 9×13 pan that has been sprayed with cooking spray. Pour the pasta into the pan and spread evenly. Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.
Top with additional red pepper, green onions and a dash of hot sauce.
*Original Recipe from Mrs. Schwartz’s Kitchen