Chicken Enchilada Pasta

Are you looking to spice up your meal plan with something full of flavor? Chicken Enchilada pasta may be just what you were thinking of, as it is rich in flavor, filling, and delicious. The enchilada sauce gives this pasta something unexpected, while the pasta absorbs the flavor and leaves your dinner guests wanting more. Here is a recipe for chicken enchilada pasta that is quick and easy to make that will help you add to your weekly recipe routine.

Chicken Enchilada Pasta

Serving Information

  • This recipe serves approximately 6 people
  • The total preparation time is about 15 minutes
  • The total time it takes to cook Chicken Enchilada Pasta is 20 minutes
  • The total time to make this meal is about 35 minutes.

What You Will Need To Make Chicken Enchilada Pasta

  • 3 tablespoons of Vegetable Oil
  • 1 Large Yellow Onion
  • 3 Garlic Cloves
  • 1 lb. Chicken, boneless and skinless.
  • 1 can enchilada sauce
  • ½ cup plain Greek yogurt (or you can use sour cream)
  • 1 box pasta, preferably penne, ziti, or rigatoni
  • 2 cups shredded Monterrey jack cheese
  • 3 medium sized green onions

How To Make Chicken Enchilada Pasta

  1. Dice the yellow onion
  2. Dice the garlic cloves
  3. Slice the green onions
  4. Add vegetable oil to a frying pan over medium heat
  5. Add onion and garlic to the frying pan
  6. Cut chicken into thin slices.
  7. Cook the chicken in the frying pan for roughly 7 minutes, or until the chicken is no longer pink.
  8. In a large bowl, add the can of enchilada sauce. Microwave sauce in the microwave safe bowl for 45 seconds to a minute. Once warm, remove from the microwave and add the sour cream to the sauce.
  9. Whisk the sour cream into the sauce and once it is fully mixed, set the sauce aside in the bowl.
  10. In a pot, cook the pasta according to the cooking instructions located on the back of the box. Cook until the pasta is at the desired consistency and then drain the pasta with a strainer.
  11. Add the sauce and chicken to the pasta in the large pot that you used to cook the chicken in. Add salt and pepper here, if you want more flavor.
  12. Add the green onions to the pot. Briefly mixing to scatter the green onions.
  13. Sprinkle the cheese over the top of the pasta.
  14. Turn heat on medium and add a lid to the pan to heat and melt the cheese, if needed.
  15. Serve hot and enjoy!

For those looking to add more heat to your chicken enchilada pasta, you can feel free to experiment with different spices and flavors. Some people choose to cook the chicken in enchilada or taco seasoning. Other people will add chili pepper to the sauce for a little extra heat. You add what you like to make this recipe unique and to accommodate your dinner guests’ likings.

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5 Quick-Fix Dinners You Have to Try

Have you ever arrived at your home late in the night feeling all tired, hungry and sleepy? Having been in such situations myself, I've learnt that no matter how tired or sleepy one is, going to bed on an empty stomach can be quite a nightmare. That's where speedy cum quick-fix dinners come in. Preparing them is so easy such that, you can have a superb dinner ready in less than ten minutes! Here are 5 quick-fix dinners that you have to try:

Chicken with Rosemary Butter Sauce

Making this dish requires five main ingredients - boneless and skinless chicken, white wine, whipping cream, butter and minced rosemary. Begin by heating a large skillet over medium heat, adding butter and then the chicken. Each side ought to be cooked for five minutes. When ready, remove and transfer to a plate. Next, add wine into the pan and let it cool over medium low heat. After a minute or two, add whipping cream and wait for it to boil. Then, reduce the heat and wait for the sauce to thicken. Finish off by stirring in more butter and rosemary. The sauce can then be served with chicken.

noodle soup with shrimp

Noodles with Shrimp

The key ingredients needed for making this delicacy include a packet of ramen noodles, peeled and deveined shrimp, chopped green onion, cilantro and peanuts, trimmed snow peas, shredded napa cabbage and water. Begin by putting ramen soup mix, chopped green onion, cilantro and water in a medium sized saucepan and bringing it to boil. Then, add the snow peas and noodles and wait for them to cook for a minute before adding in the shrimp. Continue cooking for an additional two minutes. When done, transfer to a bowl and top with chopped peanuts and shredded cabbage.

Red Pepper and Parmesan Tilapia

This dish requires that you have a few tilapia fillets (one per person), crushed red pepper flakes, Italian seasoning, Parmesan cheese, egg substitute, salt and pepper. In one bowl, mix cheese, pepper, pepper flakes and Italian seasoning. In another, put egg substitute. Start by dipping your fillets into the egg substitute and then the cheese mixture. Using a baking pan that's been coated with cooking spray, place the fillets in and let them bake for 10-15 minutes at 425 degrees.

Bread Pork Chops

When making these chops, you'll need boneless pork loin chops, an egg, milk, crushed saltine crackers and canola oil. First, mix the milk with the egg inside a small bowl. Then, in another shallow bowl, put the cracker crumbs. Now, take the pork chop, dip it in the egg mixture before coating it with cracker crumbs. To create a thick coating, pat the crumbs. Lastly, pour your canola oil into a large skillet and cook the chops for 10 minutes (five minutes per side).

Pan-Seared Trout with Italian-Style Salsa

To make this dish, you'll need trout fillets (you may also use salmon, tuna, trout, tilapia or catfish), Italian style salsa, ground pepper, salt, olive oil and lemon slices. Start by sprinkling the fillets with salt and pepper and searing them in a non-stick skillet over medium high heat for about four minutes (2 minutes per side). When done, top the fish with some salsa and garnish it with lemon slices.

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Homemade Chicken Pot Pie

Judging from the many chicken pot pie photos we normally come across on the internet, cookbooks and magazines; this may seem as one of the most complicated dishes to prepare. Thankfully, that isn't the case. As a matter of fact, you can make this amazingly tasty delicacy in less than 90 minutes and, at the comfort of your own kitchen. To get it all ready, here are the key steps and guidelines involved:

Ingredients:

Though you can choose to use ingredients that you currently have on hand, these are the most important:

For the fillings, you'll need:

  1. a) Two and a half cups of shredded cooked chicken
  2. b) Two cups of thawed and frozen mixed vegetables
  3. c) One and three quarter cups of chicken broth
  4. d) Half a cup of milk
  5. e) Half a teaspoon of salt
  6. f) A third cup of margarine or butter
  7. g) A third cup of chopped onions
  8. h) A third cup of all purpose flour
  9. i) A quarter teaspoon of pepper

For the crust, you'll need:

  1. a) A box of refrigerated and softened pie crusts

- These ingredients are meant to cater for a meal of six.

Directions:

Step 1 - Cooking the pie:

First, heat the oven to 425 degrees. While the oven heats, be making the pie crusts as directed on the box.

Then, over medium heat, place a non-stick saucepan and melt the butter. Once the butter has fully melted, add in the onions and let them cook for two minutes or till they become tender. Next, stir in the flour and continue stirring till fully blended. Then, gently and gradually stir in the chicken broth, milk, salt and pepper and let them cook until thickened and bubbly. All the while, you should keep on stirring.

Lastly, stir in the shredded cooked chicken and mixed vegetables for just a few minutes and, remove from heat.

Step 2 - Baking the pie:

First, transfer your chicken mixture into a greased nine inch deep pie plate and top it with the second crust - softened pie crusts. Then, other than trimming, sealing and fluting the edges, make sure that you cut several slits on the top crust before putting the plate into the oven.

You should leave the pie to bake until it starts turning golden brown or for approximately 30-40 minutes. It's highly advised that during the last 15-20 minutes, you cover the crust's edges with a foil strips. Doing so prevents the pie from browning excessively.

Homemade Chicken Pot Pie

Serving homemade chicken pot pie

To enjoy the full flavors of the chicken pot pie, you should serve it five minutes after it has been removed from the oven. Wondering what side dish you should serve it with? Well, any type of vegetable salad or soup will surely complement your chicken pot pie.

However, in case you'd like to save it for later, you should leave it to cool for a couple of minutes before putting it in the freezer.

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Apple Chicken Quesadilla

Apple Chicken Quesadilla

Need a dish that can transform from the appetizer to the main dish? Believe it or not we do have a recipe that does just that! This apple chicken quesadilla is simple and easy to make. Kids can eat it, adults will enjoy it, and best of all there is a little mess when it comes to making it! So if you’ve been wondering what to make for a change of pace, give this quesadilla a shot first.

Ingredients:

  • 2 medium tart apples, sliced
  • 1 cup diced cooked chicken breast
  • 1/2 cup shredded fat-free cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup fresh or frozen corn, thawed
  • 1/2 cup chopped fresh tomatoes
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded lettuce
  • 3/4 cup salsa
  • 6 tablespoons fat-free sour cream

Directions:

  • Get a large bowl. Add in the first eight ingredients from the list above. Mix them all together. Place ¾ cup of this mixture on the half of each of the tortillas.
  • Fold the tortilla over in half, and hold it together with a toothpick.
  • On a baking sheet spray some cooking spray on Bring the oven up to 400 degrees Fahrenheit. Place the tortillas on the baking sheet. Slide it into the oven, and bake for ten minutes.
  • Flip the quesadillas over. Bake for another eight minutes. The quesadillas should be lightly browned by the time they’re done. Take the toothpicks out and throw them away.
  • Be sure to cut each of the quesadillas into three wedges. You can serve the quesadillas with sour cream, salsa, and lettuce. This recipe gives you six servings.

The great thing about these apple chicken quesadillas is how easy they are to make. All you have to do is toss the majority of the ingredients into a bowl. Mix them up, measure them out, and you’re good to go! Kids will enjoy eating this food. Quesadillas are an excellent finger food that doesn’t require a lot of cleanups afterward. Heck, you can just slip these bad boys on a plate. Add a dollop of sour cream, a little lettuce, and salsa you’re good to go!

While this recipe does yield six servings, you can make more quesadillas depending on how many you need. Just be sure to double or triple the ingredients used, so there’s enough for everyone. If you’re making a whole bunch for a party, just be sure to have a large plate dedicated solely to the quesadillas. It will also make it easier since these quesadillas are feeling to keep people satisfied during the party. You can even slap these babies on the grill if you want. Just be sure to flip them over once they’re done on one side.

Even kids will enjoy these easy to make quesadillas! Since you can eat them with your hands, kids will have an easy time eating these. So be sure to make enough for everyone!

 

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Apricot Chicken

Apricot Chicken

Apricot Chicken

Chicken is a very succulent meat. You can fry it, bake it, slap it on a grill, and do a billion other things with it. So, when it comes to dinner what if you’re in the mood for something different? Perhaps you want chicken that tastes a little sweeter. It melts on the tongue like a candy, but still be filling enough to keep you full hours later. Apricot chicken is the right recipe for you! It’s a quick, easy way to make chicken without all the muss and fuss of other recipes.

Ingredients:

  • 2 tbsp. extra-virgin olive oil, 2 turns of the pan
  • 2 pounds chicken tenderloins, cut in 1/2 across on an angle
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tbsp. cider or white wine vinegar
  • 12 dried pitted apricots, chopped
  • 2 cups chicken stock
  • 1 cup apricot all fruit spread or apricot preserves
  • 3 tbsp. chopped flat-leaf parsley, for garnish

Directions:

  • Bring a large skillet up to medium heat. Add in the chicken and oil. Season liberally with pepper and salt.
  • Cook the chicken until it becomes lightly brown. You should only have to cook the chicken for a couple of minutes on each side. Toss the onions in and cook them for five minutes.
  • Toss the vinegar in, and continue to cook until it evaporates. Next add in the stock and apricots. Stir everything together and cook until the stock begins to boil. At this point cover the pan up. Bring the heat down and allow the stock to simmer for 10-15 minutes.
  • Once done removed from heat. Serve the chicken while it’s still hot. Sprinkle some parsley over the top for added flavor.

Apricot chicken goes great with a couple of sides too! You can usually eat it with some brown or white rice. The sauce in the chicken is an excellent addition to the rice and gives it an extra flavor you’ll enjoy. A couple of steamed vegetables on the side are also an excellent addition to the dinner table.

Another excellent quality of this dish is that there are other ways to prepare it. Don't you like the idea of the chicken cooking in the pan? Well, you can also bake it in the oven if you want! Heck, you can even toss the chicken onto the grill beforehand and then toss it into the pan. The dish still comes out the same, but with a different quality due to how the chicken is prepared.

So, if you’re ever pressed for something delicious to make for dinner apricot chicken is the way to go. It’s fast, easy, simple, and a soon to be dinner favorite. Better yet the hint of sweetness wafting from it is sure to please even the pickiest of eaters. If you’re feeling adventurous feel free to add some red pepper flakes to the chicken once it’s done cooking. The spiciness of the flakes melds well with the sweetness of the apricots.

 

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