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Andre Lewis

Chicken Enchilada Pasta

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry cavatappi
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 2 cups low-sodium chicken broth
  • 1 1/2 tbsp neutral oil
  • 1 1/2 tbsp all-purpose flour
  • 2 tsp chili powder
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 2 tbsp tomato paste
  • 1/2 cup canned black beans drained and rinsed
  • 3 oz Monterey Jack cheese grated
  • 1/4 tsp fine salt for sauce

Method
 

  1. Gently simmer broth in saucepan; add chicken and poach 10 to 15 minutes to at least 165°F. Remove; shred and reserve 1 1/2 cups hot broth.
  2. Meanwhile, cook cavatappi with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  3. Heat oil in large skillet over medium-low; stir flour 1 minute. Add chili powder, paprika, cumin, garlic powder, oregano, and paste; stir 30 seconds.
  4. Gradually whisk in reserved broth; simmer 4 to 5 minutes until smooth. Add beans, chicken, pasta, sauce salt, and 1/4 cup pasta water; toss over low 2 minutes.
  5. Remove from heat; melt Monterey Jack into sauce, loosening with pasta water if needed. Serve while sauce flows around noodles.