This week I ended my 8 month sabbatical from working and while I was tired after going back to a semi-routine, I still managed to find some time to try a few new recipes. On Tuesday, I made Chicken Enchilada Pasta. I liked that it was pretty easy to make, made plenty of leftovers, and had great flavor. I also got to put my beautiful cast iron to good use. I started by boiling water for my noodles, cooking chicken and having my sous chef chop onions and peppers. I had more chicken than I needed so Cecil definitely benefited with chicken all week. I cooked my noodles while preparing my sauce. My braiser was definitely full by the time I finished adding everything. Cast iron retains heat so by the time I was to add the sour cream, I turned off the heat and gently stirred in the sour cream, to avoid curdling. The final step was to gently pour the sauce on the noodles, which I did with very little mess. We enjoyed ours as is, but you could definitely add a dollop of sour cream or chopped olives to garnish it. We enjoyed it several nights and days as leftovers and will likely make this again when we need more leftovers.

The New Austonian