Chicken Enchilada Pasta

You’ll notice we put together lunches (and dinners) that contain lean protein and carbohydrates to keep us fueled for our many workouts. The latest – Chicken Enchilada Pasta – is no exception. I made this a couple of weeks ago for us to take to work for lunch, and we ended up with four lunch portions (two for each of us).

On the second day, I added a leftover half of an avocado to mine to a) change it up a bit, and b) add some color for the lovely picture below!

It’s flavorful, healthy, inexpensive and easy to whip up: all major selling points when it comes to selecting a meal you plan to enjoy for a couple of days.

Doesn't that LOOK delicious?
Doesn’t that LOOK delicious?

Chicken Enchilada Pasta

Ingredient

2 chicken breasts, cooked & shredded

1 tbsp. olive oil

1 garlic cloves, minced

1/2 red bell pepper, diced

1 {4 oz.} can diced green chiles

1/4 tsp. salt

1 tsp. chili powder

1/2 tsp. cumin

1 {10 oz.} can green chili enchilada sauce

2/3 cup red enchilada sauce

1 cup shredded cheese (We used a colby and monterrey jack mixture)

1/2 cup reduced-fat sour cream

{8 oz} whole wheat penne pasta

Preparation:

1) Cook and shred the chicken breasts, and cook the pasta according to package directions, then set aside.

2) Heat olive oil in large skillet. Add red pepper and garlic. Cook 3-5 minutes until the pepper is softened.

3) Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4) Add shredded cheese and stir. Do not, (repeat) do not bring to a boil or sour cream will curdle. Add sour cream and stir.

5) Add the drained pasta to the mixture and stir.

6) Garnish with your favorite toppings! (While I added avocado on Day 2; the dish was delicious with nothing else added.)

Since this makes 4 lunch portions, here is the nutritional breakdown (sans avocado or any additional toppings):

Calories: 496

Fat:  15 g

Protein:  25.4 g

Carbs: 28 g

You could definitely double this recipe and freeze half of it to heat up later.

Happy cooking!

GnC

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s