You know what, I really hate the meteorologists where I live. They predicted about a foot of snow to fall between Tuesday and Wednesday, and we only got about 4 inches. What the heck??! Everyone in the area was expecting a huge snow storm. Even my dogs. I was hoping to stay home and bake today, but never got to. So disappointed in that but oh well. What can you do, you know?
I actually took a cup of the finished pasta, and figured out how many servings there were in a recipe. Turns out there was enough for 7 cups. Usually, I don’t measure out the finished recipe because the number of servings are listed in the recipe. So, this recipe serves 7 (1 cup servings). I almost wish Weight Watchers had a calorie/fat/fiber/protein calculator a long with the points plus calculator. I use fatsecret.com and food.com to figure out the nutrition info bu,t sometimes they don’t always match what Weight Watchers has. How do you know if you’re supposed to use cooked or uncooked too? You wouldn’t want to eat uncooked pasta now would you? Same goes with chicken breast. Why don’t they just have one to choose from and that’s it? Anyways… enough ranting for the day.
If you’re a fan of the bubble up enchiladas on this website then you’ ll like this recipe. I actually think that it’s a lot more filling too. The next time I make this I’m going to skip the part where you add the cheese into the the pasta sauce and sprinkle it on top instead. Then bake it in the oven for awhile until the cheese melts. This dish was very yummy and spicy. If you can’t find salsa verde, just use a jar of regular salsa instead.
Recipe from Let’s Dish
Servings: 7 (1 cup)
Points Plus: 8
Calories 347 | Fat 11.48g | Carbohydrate 35.98g | Fiber 1.9g | Protein 22.86g
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (4 oz.) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups salsa verde
1 cup red enchilada sauce
1 can large black olives, cut in half (optional)
1 cup sour cream
2 cups shredded cheese
16 oz. pasta
Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and jalapeno and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, salsa verde, enchilada sauce and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.