The Pioneer Woman Tasty Kitchen
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Chicken Enchilada Spaghetti

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Enchiladas … but not.

Ingredients

  • ½ pounds Dry Whole Wheat Spaghetti
  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Chopped
  • ½ whole Green Pepper, Chopped
  • ½ whole Red Pepper, Chopped
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 cloves Garlic, Minced Or Pressed
  • 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
  • 1 teaspoon Cumin
  • 1 pinch Cayenne Pepper
  • ½ teaspoons Smoked Paprika
  • ½ teaspoons Chili Powder
  • 1 can (10 Oz. Size) Red Enchilada Sauce
  • ¾ cups Freshly Grated Sharp Cheddar Cheese
  • Cilantro For Topping

Preparation

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet, too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Serves 2-4.

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4 Reviews

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Susan on 3.20.2015

Incredibly delicious!

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Jessica on 6.6.2012

This is a great combination of favors! I also squeeze the juice of one lime in, as well as add some green enchilada sauce. Thanks for the great recipe.

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Jen on 1.14.2012

I love this recipe! Made it twice all ready.. so good!

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nanama on 10.17.2011

This just might be the best thing I ate last week. I decided to prepare this for dinner one night last week (instead of running)! I’m so glad I did. This is outstanding!

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