Nothing drives me battier than sitting at a four-way stop sign with people not knowing what to do. Seriously, do people not go to driving school anymore? If you get there first, you go. If you get there at the same time, it’s the person immediately to your right that gets to go. But then there are these asshats who think they’re better than the law and don’t even stop and blow through the stop sign. Oh yes, I’ve almost gotten t-boned more than a handful of times at this four-way stop sign near my house where people just DON’T SEE the stop sign. If you can’t see a stop sign, you need to go re-take your driver’s test or get your eyes checked. What about the ones that piggyback off the person in front of them at a four-way stop? Oh my god. Just cause the person in front of you stopped like the law-abiding citizen that he or she is doesn’t mean you can piggyback off that. You’re still an a-hole if you do that, cheater! My favorite is when everyone comes to the stop sign and you decide to be nice ’cause you’re having a good day (until now) and telling the other person to go and they take their sweet ass time and you’re like ‘ok guess not’ and start going and they start going and then you both slam on your brakes. For the love. Can we just get rid of the four-way stops? It’s clear that America doesn’t know how to use them. Oh, and don’t get me started on round-abouts. We just need stop lights cause I think that’s the only way people get it. Green, go, red, stop, four-way stop, WHAT?! Haha
This super easy one-pot fiesta chicken pasta is well, a fiesta for dinner! I’m in love with one-pot pastas because who likes to do dishes? Definitely not me. I wish we lived in HP world where they had house elves. I would totally use a house elf for dishes. When I was doing recipe development for my cookbook – goodness gracious, definitely could’ve used a stand-in human dish washer, haha….SO as you can see, one-pot meals are my bff’s these days. They can be yours too. Recipe below!
One-Pot Fiesta Chicken Pasta
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 teaspoons olive oil
- 2 medium red, green, yellow, or orange bell peppers, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 3 cups curly pasta
- 2 1/2 cups water
- 1: 10 ounce can red enchilada sauce, mild or spicy
- 1: 15 ounce can diced tomatoes, drained
- 2 cups shredded chicken
- Salt and pepper, to taste
- Freshly grated colby jack cheese, for topping
- Green scallions, optional
- In a large skillet or heavy-bottom pan such as a dutch oven, heat up olive oil over medium-high heat. Once oil is hot, add bell peppers, onion, and garlic and sauté for 5 minutes, or until fragrant.
- Add in the pasta, water, enchilada sauce, and diced tomatoes. Stir to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cover the skillet or pan and cook for 15-20 minutes, or until pasta has thoroughly cooked through and liquid is absorbed.
- Stir in the shredded chicken and season pasta with salt and pepper, to taste.
- Let stand for 10 minutes before serving. This gives the liquid, if any left, time to fully absorb.
- If desired, top with green scallions and a handful of freshly grated colby jack cheese.
- Serve warm.