Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA

recipe adapted from the following:

Mel's Kitchen Cafe

and

Pearls, Handcuffs, & Happy Hour

1 (12 ounce) box penne pasta

2 tablespoons olive oil

1 cup diced onion

2 garlic cloves, minced

1 red pepper, diced

3 chicken breasts, cooked & shredded

1 (4 ounce) can diced green chiles

1 teaspoon cumin

2 teaspoons chili powder

1 (10 ounce) can green chili enchilada sauce (La Preferida)

1 (10 ounce) can red enchilada sauce (La Preferida)

2 small cans sliced black olives

1 cup shredded cheese (I used a Mexican variety)

1 cup sour cream

Optional toppings:

Avocado

Black Olives

Tomatoes

Sour Cream

Boil pasta according to package directions.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, enchilada sauces and black olives. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Remove from heat and add the sour cream. Stir until sour cream is well mixed and heated through.

Drain pasta, add it to the sauce mixture and mix well.

Serve and garnish with optional toppings.