Serve over steamed white or brown rice, or with toasted flatbread on the side."ġ pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubesģ garlic cloves, minced (about 1 tablespoon)ġ (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)ġ red chile, such as Fresno or serrano, halved, seeds and ribs removed, then mincedĢ teaspoons kosher salt, plus more to taste Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Lidey wrote, "In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. This comes from Lidey Heuck at The New York Times cooking e-newsletter. RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Garnish with cilantro before serving.Ĭavatappi pasta is available in the pasta aisle of the grocery store. Cover cook on High heat setting 5 to 10 minutes or until heated through. Meanwhile, shred chicken with 2 forks return to slow cooker, and stir in cooked pasta. Cover cook on High heat setting 5 to 10 minutes or until cheese melts. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Remove chicken from slow cooker, and transfer to cutting board let stand about 5 minutes or until cool enough to handle. Cover cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165☏). In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.Īdd onion, garlic, tomatoes and green chiles to slow cooker mix well. Spray 5-quart slow cooker with cooking spray. Prep Time: 20 minutes Total Time: 3 hours 45 minutes Servings 8ġ can (10 oz) Old El Paso™ mild enchilada sauceġ package (0.85 oz) Old El Paso™ chicken taco seasoning mixġ package (20 oz) boneless skinless chicken thighsġ can (14.5 oz) Muir Glen™ fire roasted diced tomatoesġ can (4.5 oz) Old El Paso™ chopped green chilesġ package (8 oz) cream cheese, cubed, softenedĢ cups shredded sharp Cheddar cheese (8 oz)Ĩ oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)Ĭhopped fresh cilantro leaves, if desired
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it." SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA ( Yay!) Today's offerings include Heartburn-Friendly Chicken Pot Pie and The Best Ever Coconut Pie.
0 kommentar(er)
