Dinner in 20 mins? YES, with this chicken enchilada pasta skillet. 8-ingredient spicy chicken chipotle pasta is an EASY, family-approved meal.
2 cups chicken broth
1 1/2 cups enchilada sauce
8 oz. fusilli pasta
1/2 tsp. sea salt
2 cups chipotle chicken, roughly chopped
1 cup frozen corn
14.5 oz. can black beans, drained
1 1/2 cups shredded cheddar cheese
4 green onions
In a large skillet, bring broth and enchilada sauce to a boil.
Add pasta and salt to skillet, stir to combine, and cover. Cook until pasta is just short of al dente, usually about 6-7 minutes.
Meanwhile, thinly slice green onions and prep salad ingredients. Dice tomato, chop avocado, chop cilantro.
Add chicken, corn, and black beans to skillet. Stir in and cook until hot, about 3-4 minutes. Remove from heat and stir in cheese.
Serve with green onions, hot sauce if you like, and a green salad on the side.
Get your kids involved! They can: rinse black beans, scoop frozen corn, prep salad.
Salad: Need to simplify? Serve greens with salad dressing!
Keywords: chicken enchilada pasta, enchilada pasta skillet