'One pan chicken enchilada pasta'

Recipe from: number2pencil

Ingredients:

2 T olive oil 

1/2 med. yellow onion diced 

2 garlic cloves minced 

1 pound of boneless skinless chicken breasts diced 

1/2 t kosher salt & pepper to taste 

4 oz can fire roasted diced green chilies

1 19 oz can green chile mild or medium enchilada sauce 

1 14 oz can chicken broth 

1/2 pound dried uncooked rotini pasta

2 cups shredded Monterey Jack cheese

Fresh cilantro for garnish

Directions:

1. Sautée onions & garlic in olive oil until they start to soften.

2. Season chicken breasts w/ salt & pepper.

3. Add chicken to pan & cook until it starts to brown. 

4. Add can of green chilies to pan & cook about another minute. 

5. Add enchilada sauce, chicken broth, & pasta to the pan. 

6. Bring mixture to a boil, then cover & reduce heat to low. 

7. Let pan simmer covered for about 15-20 min until pasta is tender. 

8. Remove pan from heat & stir in the sour cream. 

9. Top with cheese, stir in cheese till its melted. 

10. Optional- sprinkle w/freshly chopped cilantro.