Southwest Chicken Tinga Pasta

The original called for a lot of canned enchilada sauce.. canned chilies, too much sour cream and cheese.. and not enough freshness for my own good.  It needed something more. {More fresh produce, that is.}

So, bubbly and delicous to the end.. and not to mention super quick!  I pounded thin and then grilled up my chicken breast on my countertop panini grill, {this electric is probably not intended to grill large amounts of meat, but the amount for 2 is just right} and allowed it to rest until it was time to plate my pasta- I sliced to serve, ensuring my chicken wouldn’t get dried out.

Reducing the amount of oil used {from 2 tablespoons to just 2 teaspoons}, as well a subbing out the cheese and sour cream for the lower fat options shaved about 8 grams of fat per serving.

I also cut down the amount of processed sauce.. canned goods in general are higher in sodium than we usually need- so using just one can if the enchilada sauce, versus 3 {10 ounce} cans saved about 700 mg sodium per serving!  Thats just about 30% of the recommended amounts of sodium one should get in a day- in just the canned sauce!

Yikes.. talk about swollen fingers in the morning.

Also- nothing is better than the addition of fresh peppers- two different varieties, Poblano {my Fireman’s FAVORITE}, and sweet red bell pepper.  You could add a slew of fresh produce, making it more of a Southwestern Ratatouille!  Zucchini, yellow squash.. eggplant? 

My creative wheels are turning..  Until the eggplant meats the avocado, enjoy this dish with your choice of fresh veggies on top.  The cool avocado, fresh purple onion, and juicy tomatoes make for a delightful break from the heat of the {chipotle} spicy chile sauce.

INGREDIENTS
1/2 pound (8 ounces) uncooked whole wheat penne (or other ribbed or shaped pasta)
1 pound boneless, skinless, chicken breasts
2 teaspoons canola oil
1 medium onion, diced
3 garlic cloves, minced
1 cup diced seeded poblano chiles (about 2 chiles)
1 large red bell pepper, ribs and seeds removed, chopped
1 (10 ounce) can mild green enchilada sauce (such as Old El Paso)
1 (14.5-ounce) can spicy red pepper diced tomatoes, undrained(such as Hunt’s)

1 cup (4 ounces) reduced fat Mexican blend cheese, finely shredded
1/2 cup low fat sour cream

DIRECTIONS
Cook chicken and shred or slice. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain and return to hot pot, keep warm.

Meanwhile, heat oil in a large skillet over medium heat and sauté peppers and onions until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in enchilada sauce, tomatoes, chili powder and cumin into the skillet, bring to a boil and simmer for 8-10 minutes, stirring occasionally. Reduce heat to low and add in the cheddar cheese. Allow cheese to sit until melted on top, stir and then add in the sour cream, folding with a spatula until combined.

Pour cooked pasta into the sauce and mix. Serve garnished with sliced grilled chicken, avocado, tomatoes, green and purple onions, and additional sour cream as desired.