This recipe for chicken enchilada spaghetti is another one that I found a version of online, liked the look of and decided to have a go at, adapting heavily along the way.
I found the original for this at the wonderful How Sweet It Is. And it looked good. Chicken, pasta, tomatoes, peppers, onions, these are all things that I like. And the photos looked gorgeous.
I didn’t have enchilada sauce, so I had to make it up. And the first time I made it I added so much chilli that Garry and I were drinking pints of water whilst eating it. Good for getting lots of fluid, but it spoilt the rest of the taste for us. Which is bad because it tasted lush.
The second time I made it, it was perfect. Absolutely perfect. Even my pasta-hating father liked it. So, here is the recipe, including the enchilada sauce, the way I made it.
- 1 whole onion
- 4 garlic cloves
- Chilli powder
- 200g passata
- 350ml water
- 1 green peppers
- 2 red peppers
- 3 chicken breasts
- 200g wholemeal spaghetti
- 150g cheddar cheese
- Sauté two crushed garlic cloves in a large frying pan/small saucepan. Cut the onion in half and finely dice one half of it. Add that to the garlic and fry until translucent
- Tip in the passata, half a teaspoon each of the oregano, cumin and basil and a teaspoon each of parsley and paprika. Add as much chilli powder as will suit your tastebuds. Then pour in the water, mix well and bring to the boil. It needs to simmer for 15 minutes whilst you make the rest.
- Put the spaghetti on to cook according to the packet instructions
- Chop the remaining onion and the peppers finely. Cook in a large, deep frying pan for five minutes. Whilst it's cooking, cut the chicken into strips
- When the vegetables are ready add the chicken along with two crushed garlic cloves, one teaspoon of cumin, and half a teaspoon of paprika. Stir fry until the chicken is cooked — about 5-10 minutes, maybe a bit longer. Test to see if it's cooked by cutting a bigger strip of chicken in half
- Drain your cooked pasta and pour it into the chicken mix along with the sauce and the cheese. Mix thoroughly — I used a wooden spoon and a pair of tongs to "toss" the pasta together