This was the best thing we ate last weekend. It was amazing! The chicken was good on its own, but was over the top delicious with the pasta.
I marinated the chicken in a chipotle and greek yogurt mixture. The chicken was very tender and juicy, and packed a ton of flavor without being spicy. This marinade would go well with my Pollo Loco recipe as well. The sauce is a combination of enchilada sauce and Alfredo sauce. I made my own enchilada sauce, but you can substitute a cup of canned sauce if you don’t want to make your own. We finished the dish off with some green onions and tomatoes. We both gave this two thumbs up! This will be a staple at our house!
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Chicken Enchilada Pasta
- 1/2 cup plain Greek yogurt
- 2 tsp minced garlic
- 1/2 cup olive oil
- 4 Tbsp lime juice
- 3 Tbsp pureed chipotle peppers in adobo sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup of tomato sauce
- 1 1/2 tsp Knorr’s Caldo de Tomate
- 1/2 tsp garlic powder
- 4 1/2 tsp chili powder
- 4 1/2 tsp all-purpose flour
- 1 cups chicken broth
- 1 – 1 1/4 cup Alfredo sauce
- 9 oz refrigerated fettuccine pasta
- chopped green onions
- chopped tomatoes
Combine the ingredients for the marinade and pour over chicken. Refrigerate for several hours up to overnight. Grill chicken until done, 12-15 minutes.
While chicken is cooking, boil pasta according to package directions and drain. In a medium sauce pan, whisk together all ingredients. Bring to a boil and cook for 5 minutes, stirring constantly. Toss pasta and sauce together.
To serve, place 1/4 of pasta in a bowl or plate. Top with grilled chicken and chopped green onions and tomatoes.