Semolina's Chicken Enchilada Pasta

By á-170456

Tex-Mex + pasta = deliciousness! The best part is you don't have to leave home to enjoy this yummy Semolina's Chicken Enchilada Pasta recipe.

Ingredients

• ENCHILADA CHEESE SAUCE:
• 1 tablespoon butter
• 2 tablespoons masa flour
• 1 cup chicken stock
• 1/4 cup cream
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 1 tablespoon lime juice
• 1/4 pound American cheese
• 1/2 cup milk
• CHICKEN ENCHILADA PASTA:
• 1 tablespoon corn oil
• 1/4 pound chicken breast, cubed
• 1 ounce red onion, cut 1/4" wide strips
• 1 ounce bell pepper, cut 1/4" wide strips
• 2 tablespoons pimento, 1/4" dice
• 2 tablespoons green chilies, 1/4" dice
• 2 tablespoons black beans, cooked, rinsed
• 1 cup Enchilada Cheese Sauce (see above)
• 2 cups cooked rigatoni
• GARNISH:
• 1/2 cup Cheddar cheese
• 1 dollop sour cream
• 2 tablespoons green onions, sliced
• 6 jalapeño slices
• 1/2 cup tortilla strips, toasted

Details

Servings 2

Preparation

Step 1

For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked.

Add the Enchilada Cheese Sauce and bring to a boil.

Pour the ingredients over the pasta, then garnish and serve.