Chicken Enchilada Pasta

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  Vegetable oil(30g)
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  Yellow Onion
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  Garlic(120g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Enchilada Sauce, Red, Canned(240g)
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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Pasta, White, Dry (Unspecified Type)(340g)
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  Cheese, Monterey Jack, 2%(240g)
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  Green Onion (Scallion)(300g)

Instructions

1. 1Dice the onion and mince the garlic. Heat vegetable oil in a large skillet over medium heat, then add the onion and garlic. Cook 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. 2While the onion cooks, slice the chicken breast into thin strips. Add the chicken to the skillet and cook 5–7 minutes over medium-high heat, stirring occasionally, until no longer pink and the internal temperature reaches 165°F.
3. 3Pour the canned enchilada sauce into a bowl and whisk in the sour cream until smooth. Set aside.
4. 4Cook the pasta in a separate pot according to package directions, then drain well in a colander.
5. 5Add the drained pasta to the skillet with the chicken mixture. Pour the enchilada-sour cream sauce over the pasta and stir until evenly coated. Cook 2–3 minutes over medium heat, stirring gently, until heated through. Taste and adjust seasoning as needed.
6. 6Remove from heat. Shred the Monterey Jack cheese if not already shredded, and slice the green onions.
7. 7Sprinkle the cheese and green onions over the pasta mixture and stir gently to combine.
8. 8Divide evenly into 6 airtight containers while hot. Refrigerate until ready to reheat and serve.