To wrap up an amazing year at Pass the Sushi I have one more killer giveaway for you. There are some big changes in store for the blog next year, some large goals for 2013, and a lot more sass and fun. But that’s for a future post. For today, in this crazy busy week, I have a simple weeknight meal for you and a chance to win this gorgeous skillet. Since receiving my Le Creuset skillet, I think all of my other skillets have grown jealous and accumulated a thin layer of dust. I find myself keeping this bad boy ready for go time on the counter and using it for everything from cooking bacon to this weeknight dinner. I can’t rave enough about how sturdy it feels and how nice it is to cook with. It takes my hand-my-down stove and really classes the joint up. 
Between the skillet, some holiday gifts from past and present, and Doris my kitchen is starting to look pretty rad!
On a side note…. I’m freaking out a little right now because I can’t find my sacred notebook where I write all my recipes in. If and when I find it, I will update this recipe for anything I may have left out. OK, found the notebook. Whew. Ever since seeing Julie’s Enchilada Pasta Casserole, I have been dying to try out the flavor combo of pasta and creamy enchilada. I needed a quick dinner to get us through before the barrage of Christmas leftovers took over my fridge and this was the perfect solution. I gathered my normal enchilada fixins and got to work. Adjust the heat for your family’s taste.
Enchilada Pasta Skillet
Ingredients:
- 2 tbs olive oil, divided
- salt and pepper
- 1 lbs chicken, cut into bit sized pieces
- 1/2 onion chopped
- 1/2 red pepper chopped
- 1 14.5 oz can black beans, drained and rinsed
- 2 10 oz cans enchilada sauce
- 1 cup chicken broth
- 1 teas Tabasco
- 2 oz Velveeta cheese (use shredded cheddar or another cheese of your choice if Velveeta is not your thing)
- 8 oz pasta
- 1/2 cup shredded cheddar cheese
- sour cream, cilantro, scallions
Preparation:
Heat 1 tbs olive oil in a large skillet over medium heat. Season chicken with salt and pepper and place in skillet. Brown on all sides, about 5-7 minutes. Transfer chicken to a plate, cover, and set aside.
Wipe out the skillet and heat the remaining olive oil over medium heat. Cook the onions and peppers until soft, stirring frequently, about 5 minutes. Add the beans, enchilada sauce, chicken broth, Tabasco, Velveeta and pasta. Cover and adjust heat as needed to maintain a low simmer. Cook until pasta is al dente, stirring to prevent anything from sticking to the bottom. (My bow ties took about 10 minutes). Reduce heat to medium low and add chicken, and any accumulated juices back to the skillet. Cook until everything is heated through and sauce has thickened, 3 to 5 minutes longer.
If desired, sprinkle with remaining cheese, and place under broiler for a few minutes until cheese has melted. Top with scallions, cilantro, and a large dollop of sour cream, or serve in small containers on the table for everyone to scoop their own toppings.
Le Creuset Skillet Giveaway
To enter to win your own shiny large cherry Le Creuset Skillet – head over to the Le Creuset site and let me know what product you would use the most in your kitchen.
Earn Extra Points by doing the following and leaving me a comment saying you have:
- Following Pass the Sushi on Facebook
- Following Le Creuset on Facebook
- Joining the Email Subscription
- Following Pass the Sushi on Twitter
- Tweeting about this giveaway including @passthesushi and @LeCreuset
- Following Le Creuset on Twitter
- Subscribing to my RSS Feed
- Google +ing this post
- Pinning this post
- And as always, bribery and flattery goes a long way in the PtS kitchen.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
I follow @passthesushi
I Follow Le Creuset on Twitter
I would use the round french oven the most. In the color red.
I follow Pass the Sushi on Facebook via Stephanie Thurow
I follow Le Creuset on Facebook via Stephanie Thurow
I follow Le Creuset on Twitter via StephLovesToCan
I follow Pass The Sushi on Twitter now via StephLovesToCan
I’m new to your site and I’m glad I found it. I look forward to trying out some of your recipes, they look delicious! Happy New Year!
The 5 qt. braiser would get the most use in my kitchen. I love to stew and braise a lot!
I am following Pass the Sushi on Facebook (Cheryl HeartnSoulmom)
I am following Le Creuset on Facebook (Cheryl HeartnSoulmom)
I am an email subscriber
I follow you via twitter @HeartnSoulmom
Tweet
https://twitter.com/HeartnSoulmom/status/286555546151170048
I follow Le Creuset on Twitter @HeartnSoulmom
I follow Le Creuset via twitter @HeartnSoulmom
Sorry this is suppose to be an entry for following your RSS Feed via Google Reader.
The 5 quart braiser in marseilles is at the top of my wish list.
I follow you on facebook as Rust Hawk.
I follow Le Creuset on facebook as Rust Hawk
I follow you on twitter @rusthawk.
I follow Le Creuset on twitter @rusthawk
I am one of your email subscribers.
I am subscribed to your RSS feed in google reader.
my pin http://pinterest.com/pin/225461525066980417/
my G+ post https://plus.google.com/u/0/106220850995391731255/posts/NFddAXPBs8s
tweet https://twitter.com/rusthawk/status/286667490099073024
Google +ing this post. Your recipe photos are beautiful. I’m trying out the delicious smothered porkshops with smashed potatoes!
I would use the 2-3/4 qt iron handle saucepan for making puddings, brownie batter, candy! Although that Skillet also looks quite useful
I am now following Pass the Sushi on Facebook
I am also now following Le Creuset on Facebook
I have join the Email Subscription
I am now following Pass the Sushi on Twitter – Sairyknits
Tweeting about this giveaway including @passthesushi and @LeCreuset – done : https://twitter.com/sairyknits/status/286923501217140736
I am now following Le Creuset on Twitter
Subscribing to my RSS Feed – done for a bit now!
Google +ing this post – done!
Pinning this post – done!
I love all things Le Creuset – but one of their frying pans would just be epic.
Iam signing up to follow you!!! This recipe looks amazzing and I love anything Le Creuset!!! A skillet would be my most used item!!!
I follow le crueset on fb (teri)
I liked you on fb; liked le crueset on fb and Pinned it…..the braiser in whatever color you would want to “pass” my way!
Hey girlfriend I just made this tonight for dinner and it’s a keeper! Loved it