Single-pan recipe is simply too im-?pasta?-ble to resist

The last week of school is tough on teachers. It?s at this point in the school year that students suddenly seem to care about their grades and remember out of the blue to turn in piles of late work that should have been turned in weeks ago.

As a teacher, you suddenly find yourself with a massive stack of papers to take home to try to grade as quickly as possible, plus you have final exams to create and a classroom to clean up and put away for the summer.

For me, the end of the school year also means trying to finish the yearbook, putting together a DVD of graduation and completing spring sports photos.

What I?m really trying to say is that I?m exhausted and a bit overwhelmed.

And no matter how much I enjoy cooking, I have little energy to spend standing in front of my stove right now.

That?s why this week?s recipe for One Pan Green Chile Chicken Enchilada Pasta was perfect. It was quick, easy and created very few dishes, so it gets an A in my book. (Oh, great, more grading).

The original recipe comes from a blog called ?Yellow Bliss Road,? and you can find it at

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One Pan Green Chile Chicken Enchilada Pasta


1 lb. chicken breasts, cubed

1-2 Tbsp olive oil

1/2 onion, diced (I used a yellow onion)

1 Tbsp minced garlic

4-ounce can diced green chiles

10-ounce can green chile verde enchilada sauce

1/2 cup salsa

23?4 cups small, uncooked pasta (I used whole grain rotini)

1 cup water

4 oz. fat free cream cheese, softened

1 cup shredded jack cheese


In a large skillet that has a lid, heat the olive oil over medium-high heat. Brown the onions until they?re soft.

Add the chicken and cook until the chicken is browned (Don?t worry about getting it done completely; it?ll cook more in the next step).

Add the garlic, chiles, enchilada sauce, salsa, pasta and water to the pan.

Stir to combine and raise the temperature to bring the mixture to a boil.

Reduce the heat to low, put a lid on the pan and simmer for 20 minutes.

Remove the pan from heat.

Add the cream cheese to the pan, stirring until it melts into the mixture.

Sprinkle the shredded cheese on top and put the lid back on for another five minutes to let it melt.

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This is creamy, cheesy and delicious, and if you?re worried about this being too spicy, if you use mild chiles and salsa, it doesn?t get very hot at all. If you like a little spicier flavor, use hotter ingredients.

The recipe also makes quite a bit of food. We had a decent amount of leftovers to go into the fridge, and leftovers are never a bad thing when you?re stressed and don?t feel like cooking, either.

At this point, summer can?t come quickly enough?for students and teachers alike.

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