One-Pot Fiesta Chicken Pasta
All you need is one pot to make this easy weeknight pasta dish!
Servings: 4
Equipment
Ingredients
- 2 teaspoons olive oil
- 2 medium red, green, yellow, or orange bell peppers diced
- ½ large onion diced
- 2 cloves garlic minced
- 3 cups (180 g) curly pasta
- 2 ½ cups (592 ml) water
- 10 ounce (285 g) can red enchilada sauce mild or spicy
- 15 ounce (425 g) can diced tomatoes drained
- 2 cups (280 g) shredded chicken
- Salt and pepper to taste
- Freshly grated colby jack cheese for topping
- Green scallions optional
Instructions
- 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.2 teaspoons olive oil, 2 medium red, green, yellow, or orange bell peppers, 1/2 large onion, 2 cloves garlic
- 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.3 cups curly pasta, 2 1/2 cups water, 10 ounce can red enchilada sauce, 15 ounce can diced tomatoes
- Stir in the shredded chicken and season pasta with salt and pepper, to taste.2 cups shredded chicken, Salt and pepper
- 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.Freshly grated colby jack cheese, Green scallions
- Serve warm.
Nutrition
Serving: 1 serving | Calories: 298 kcal | Carbohydrates: 49 g | Protein: 11 g | Fat: 6 g | Fiber: 9 g | Sugar: 9 g
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