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CHICKEN ENCHILADA PASTA - 30 MINUTES

Catalina Castravet
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cups

Barilla Penne or Farfalle pasta

2 tbsp

olive oil

2

boneless chicken breasts (skinless, cut into 1 inch cubes)

Kosher salt and ground black pepper (to taste)

5 cloves

garlic (minced)

1 can

diced tomatoes with green chiles

1 can

red enchilada sauce

1 can

tomato sauce

1 cup

shredded Cheddar cheese

1 cup

shredded American cheese

1/4 cup

Cheddar cheese (shredded)

1/4 cup

American cheese (shredded)

1

avocado (halved, seeded, peeled and diced)

1/4 cup

corn chips

2 tbsp

parsley (chopped)