Spicy Chicken Enchilada Pasta
with Zucchini & Sour Cream
It’s a magnificent mashup only our chefs could dream up: enchilada pasta! We've replace the tortillas with tender penne tossed in creamy enchilada sauce with sautéed zucchini. Top the pasta with a garlicky chicken cutlet, and finish with a drizzle of sour cream and a shower of zingy scallion greens for a supremely delicious dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Zucchini
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Dried Oregano
6 ounce
Penne Pasta
(Contains Wheat)
10 ounce
Enchilada sauce
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
• Pat chicken* dry with paper towels. Season all over with garlic powder, half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side (lower heat if chicken begins to brown too quickly). • Transfer to a cutting board to rest. TIP: Keep heat on—you'll add more to the hot pan in the next step.
• Add a drizzle of oil and zucchini to pan used for chicken (leave the browned bits for flavor!); season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. • Transfer zucchini to a plate.
• Meanwhile, once water is boiling, add penne to pot; cook, stirring occasionally, until al dente, 9-11 minutes. TIP: Start the sauce in the next step as soon as you've started boiling the pasta. • Reserve ½ cup pasta cooking water, then drain.
• Heat a drizzle of oil in pan used for zucchini over medium heat. Add scallion whites; cook, stirring, until softened, 30-60 seconds. • Add enchilada sauce and simmer, stirring occasionally, 9-11 minutes more. TIP: Don't forget about your pasta—make sure to stir it so it doesn't stick!
• Add drained pasta, zucchini, and half the sour cream (save the rest for serving) to pan with sauce. Cook, stirring, until penne is evenly coated in sauce. (If pasta seems dry, add splashes of reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated.) • Turn off heat. Taste and season with salt and pepper if desired.
• Thinly slice chicken crosswise. • Divide pasta between plates; snip corner of remaining packet of sour cream and drizzle over pasta. Serve chicken alongside. Sprinkle everything with scallion greens and serve.
Poultry is fully cooked when internal temperature reaches 165°.
