Chicken Enchilada Pasta

I really enjoyed making this - spicy pasta is a good thing. One day I'll be brave enough to attempt a one pan pasta recipe (where the pasta is boiled in the sauce as opposed to being cooked separately in water), but not today. I guess you could with this recipe in theory but I haven't tried it and I'd imagine you'd need to add a lot more liquid. Maybe I'll get round to experimenting with that eventually. 

For 2 plus lunch leftovers (or 2 really hungry people):

2 chicken breasts
2 spring onions
A few handfuls frozen petit pois
1 tsp chopped garlic (I used pre-chopped from a jar but use fresh if you're not lazy like me)
1 jar enchilada sauce of desired spiciness
Grated cheddar (optional, I only put it on J's)

It's really simple to make, just prep the ingredients and chuck them in a pan while the pasta's boiling

Cook the pasta according to the instructions on the packet. While it's cooking, fry the chicken and garlic until cooked, adding the powdered spices at this stage if using (the enchilada sauce I use comes with them and I use about half otherwise it's too spicy for me).

Stir in the sauce, frozen peas and spring onions.

When the pasta's cooked, stir it in

At this point I put mine on the plate, sprinkle the cheese over the rest and put it under a really hot grill for a minute or two for J.

I was so pleased when I saw my husband-to-be getting seconds - I find it incredibly rewarding when he likes my cooking (he was raised by a domestic science teacher so when it comes to food he knows what he's doing and he's not the easiest to impress). He found the Mexican-Italian fusion a bit bewildering but he liked it. He suggested maybe adding some red or orange peppers which I might do next time. This definitely went down well and it's quick and easy for busy weeknights :)