Food for Thought

A few weeks ago my friend Taylor and I decided it would be fun to cook dinner with the boys she lives with, one is her boyfriend and the other a good friend of ours. We wanted to make something that was different but not too difficult since none of us cook very much. I went on Pinterest for some inspiration and found a recipe for chicken enchilada pasta. Our dinner turned out to be a success! The boys were incredibly impressed and everyone loved it! The entire bowl was gone by the end of the night.
Here's what it called for:

Ingredients

• 2 Tbsp vegetable oil
• 1 medium yellow onion 
• 2 cloves garlic 
• 1 lb. chicken breast 
• 1 cup enchilada sauce
• ½ cup sour cream
• 12 oz. uncooked pasta 
• 1 cup shredded monterrey jack 
• 2-3 whole green onions 

Instructions

1. Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
2. Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
3. Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.