One-Pot Enchilada Pasta

Ingredients

• 1¼ lb boneless, skinless chicken breast
• 1 tbsp olive oil
• 1 medium onion
• 3 clove garlic
• 1½ tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 20 oz red enchilada sauce
• 2½ cup chicken broth
• 14½ oz diced tomatoes
• 15 oz canned black beans, rinsed and drained
• 8 oz short pasta (e.g., rotini, penne)
• 1 cup shredded cheddar cheese
• ¼ cup fresh cilantro (optional)
• ½ cup sour cream (optional)

Steps

1. Dice chicken breast into 1-inch pieces. Chop onion and mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
3. Add onion to the pot and cook until softened, about 3-4 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
4. Return chicken to the pot. Stir in enchilada sauce, chicken broth, diced tomatoes, black beans, and uncooked pasta. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is al dente and most liquid is absorbed, stirring occasionally.
5. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
6. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.