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    Chicken and Green Chili Pasta

    March 24, 2015 by Alexis

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    On my way to 100 recipes in 100 days. Here is recipe 95: Chicken and Green Chili Pasta

    You all have seen the White Chicken Enchiladas.  They are smothered in a green chili sour cream sauce.  Oh momma homma!!

    One of my lovely readers wrote me to tell me how she turned this in to a pasta dish.  SO EASY!!  Much faster to assemble than rolling the enchiladas and baking.  This was great.  And if I tell my girls we are having noodles for dinner, I am the world’s best mom.

    chicken and green chili pasta

    Chicken and Green Chili Pasta

    1 lb penne pasta

    3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

    2 cups shredded Monteray Jack Cheese

    3 Tbsp butter

    3 Tbsp flour

    2 cups chicken broth

    1 cup sour cream

    4 oz diced green chilies

    1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

    2.  In a mixing bowl, stir together chicken and cheese.

    3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

    4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

    5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

    Enjoy!

    *Season to your hearts desire.  This is a mellow recipe with lots of room to flavor it how you like*

     

     

    Liked the Chicken and Green Chili Pasta? Try my White Chicken Enchiladas

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    Filed Under: Dinner, Enchilada Tagged With: Chicken, Fast and Easy, Fiesta, Pasta

    Reader Interactions

    Comments

    1. Julia

      April 25, 2013 at 8:13 pm

      Oh yum!! This is dinner tonight!!!!!

    2. Debra @ Homespun

      June 25, 2013 at 10:41 am

      Your recipe and picture are here…did you give permission ? I ended up on this site due to someone saying their content had been used with no permission and so when I saw her latest post I just googled the recipe name and found you…https://www.facebook.com/GrandparentsandGrandkids?fref=ts

    3. Eric Parker

      July 18, 2013 at 6:51 am

      Thanks for sharing this nice recipe with us. I cooked it for dinner and so delicious. I add one lemon to this chicken pasta recipe and its taste different.

    4. Lynn McGinnis

      July 28, 2013 at 3:19 pm

      I made three half trays yesterday for my daughter’s graduation party. A great addition to our Mexican theme meal! Thank you.

    5. CajunLady

      August 16, 2013 at 2:01 am

      Made this tonight and it is absolutely DELICIOUS! Surprisingly, it was also low cal! Only 500 calories per 1/6th of the recipe! Although, I did alter it by using fat free chicken broth and fat free sour cream. It was still yummy 🙂 Hope you don’t mind, but I shared it in my fitness blog on MFP. http://www.myfitnesspal.com/blog/xmrsdurhamx/view/green-chile-chicken-pasta-recipe-566417

    6. erin fitz

      September 4, 2013 at 8:18 pm

      what are the amounts of cumin and onion for the chicken? just to taste? thanks, this sounds yummy.

      • Joyful Momma

        September 4, 2013 at 11:25 pm

        Yes, just to taste. :). No exact measurements.

    7. Katy

      October 26, 2013 at 4:47 pm

      have you ever tried this as a freezer meal? I’m thinking of splitting it in half and freezing one. Do you think the frozen one would taste good?

    8. MommaOf7

      April 24, 2014 at 6:42 pm

      I just wanted to say this is one of the best recipes I have made by far for my kids in the last few years! They LOVE LOVE LOVE this dinner and are all so excited when I make it. Having 7 kids with all very different ideas for dinner it can make it hard sometimes for find something they all agree on! Well this is a great recipe that they all agree. 🙂

    9. Gabrielle D

      October 30, 2014 at 5:50 pm

      Found this recipe after making your White Chicken Enchiladas. I LOVE the enchiladas but didn’t have any tortillas so I have this a whirl. Holy freaking YUM! My husband ate a HUGE plate and my almost two year old gobbled it down too. That alone tells me I will be making this again and again.
      Thank you for sharing this deliciousness!

    10. Kaye Reams

      February 3, 2015 at 2:03 pm

      Please explain the chicken “cooked and shredded with cumin and onion”. How much onion? How much cumin? Is the onion sautéed or raw?

    11. Dominic

      February 17, 2015 at 8:03 pm

      Very good receipe! Even the kids love it! Thanks alot, I will share to friend…

      • Alexis

        March 10, 2015 at 12:57 pm

        My kids love this recipe too! Thanks for sharing.

    12. Amber

      April 5, 2015 at 5:53 pm

      I made this vegetarian by subbing most of a package of Beyond Meat Grilled Chicken style Strips plus a couple of Quorn Naked Cutlets, because that was what I had on hand. Came out good. BF ate two servings.

    13. Jean

      August 20, 2016 at 9:12 am

      Can’t wait to make this!! Do you boil the chicken with the cumin and onion or add them to the chicken after shredding?

    Trackbacks

    1. chicken and green chili pasta says:
      November 5, 2013 at 5:38 am

      […] Instructions Read full directions on joyfulmommaskitchen.com […]

    2. the Melted Spatula – Chicken & Green Chili Pasta Casserole says:
      December 20, 2013 at 4:04 pm

      […] found this recipe at Joyful Momma’s Kitchen looking for an easy weeknight dish. It didn’t disappoint and it tasted like a chicken […]

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