Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer.
Who wants to be stuck doing tons of dishes? Not me, that’s for sure. With this one-pot recipe you’ll have a wonderful meal on the table in less than 30 minutes and cleanup will be a breeze. Everyone will love this twist on chicken enchiladas by having them as a pasta dish. This is definitely one weeknight dinner to make tonight.
A cool trick I learned from my mother is that instead of using a measuring cup for pouring the water into the pot, use the empty sauce jar, which holds 2 cups. That way you’ll get any remnants of the sauce that remain in the jar and save on cleanup.
1. In a large pot with a lid, heat the olive oil over high heat for 1 minute, then add the cubed chicken, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, until no more pink is visible and the edges start to brown.
2. Pour the enchilada sauce and water into the pot (see note) and then add the pasta. Stir once, then cover with the lid and let cook, covered, for 5 minutes.
3. Remove the lid, stir, then replace the lid and cook for another 8 minutes. Remove from the heat, stir in the cheese, and serve and enjoy.