One Pot Green Chile Chicken Pasta Recipes

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

ONE PAN GREEN CHILE CHICKEN ENCHILADA PASTA

Steps:

• In a 12" pan or skillet, heat olive oil over medium heat.
• Add onions and stir until soft - about 3 minutes.
• Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.
• Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.
• Reduce heat to low, cover and simmer for 20 minutes.
• Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.
• Cover for at least five minutes to allow cheese to melt.
• Garnish with green onions or olives if desired.

ONE-POT GREEN CHILE CHICKEN PASTA

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
• Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
• Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

SALSA VERDE CHICKEN PASTA

Steps:

• Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
• Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
• Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

ONE POT ENCHILADA CASSEROLE

Steps:

• In blender or processor, puree green chiles, lime juice and garlic. Set aside.
• In a 3 quart pot, heat cooking oil over medium. Add chicken, salt, pepper and garlic powder. Cook for about 5 minutes or until chicken is almost cooked through.
• Add green chile puree and water to pot. Bring to a boil.
• Add uncooked pasta, reduce heat to medium/low. Cover and simmer for 10-15 minutes or until pasta is done.
• Add cream cheese and stir until incorporated. Add black olives and stir.
• Remove from heat, sprinkle shredded cheese on top. Cover 2-3 minutes until cheese has melted.
• Serve with a dollop of Taco Bell Sour Cream Dip on top.

ONE-POT ENCHILADA PASTA

Steps:

• In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.