Optional toppings: green onionsavocado, tomatoes, jalapeno, cilantro, etc
Instructions
Cook the pasta in salted water according to package directions to al-dente. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, and garlic and sauté for 2-3 minutes.
Stir in the chicken and cook while mincing the meat with a wooden spoon.
Once the meat is no longer pink, stir in the enchilada sauce. Reduce the heat and simmer for 10 minutes, stirring occasionally, then season to your taste.
Stir in the cooked pasta and cheese and continue to cook for a couple of minutes, until heated and the cheese is melted.
Add toppings of choice and enjoy!
Notes
Serving size: one bowl- 2 cups
Use lean ground chicken. You may also use ground turkey or lean ground beef.
Any oil of choice will work.
Use any oil you have on hand, we used olive oil, but avocado oil will also be fine to use.
We used lite-cheese, but any cheese of your choice will work.
Enchilada sauce can be found at most grocery stores.
Pasta of your choice. You may use lentil or chickpea pasta.