We found this delicious recipe on Mrs. Schwartz’s Kitchen via Pinterest. Be sure to check out the full article on her blog to view all of the mouth-watering photos that she’s posted illustrating a step-by-step process!
- 3 chicken breasts
- 1 lb penne pasta
- 1 red bell pepper chopped
- 6 green onions chopped
- 3 tbs butter
- 1/4 c flour
- 28 oz enchilada sauce
- 4 oz cream cheese
- 1-1/2 c shredded mexican cheese blend
Spray a large skillet with Pam and fully cook chicken breasts with a bit of salt and pepper.
Cut chicken into small cubes and set aside
Bring a large pot of water to a boil and ass pasta. Cook for about 6 mins so that it is still firm since it will finish cooking in the oven.
Add butter to the skillet to de-glaze the pan and cook for about 2-3 mins.
Pour in enchilada sauce and whisk until thick and bubbly. Stir in cream cheese until just combined. Then add chopped pepper, onion, and chicken and stir until all ingredients are coated in the sauce.
Pour contents into a greased 9x13in pan, sprinkle with shredded cheese and bake at 350 for about 20 mins.
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Chris Sutton Realtor & Auctioneer
Reliant Realty & Reliant Realty Auction Division
Home Run Real Estate Team