Chicken Enchilada Pasta

I thought I'd share one of my new favorite recipes with you. I have a couple projects I need to post about but I'm a little busy today so here is a recipe in the mean time.

I got this recipe from here, but I modified it to feed 2-3 people, click on the recipe name if you want the family size version.

Chicken Enchilada Pasta

Serves 2-3

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand. 

Looks like a lot of ingredients, but you should already have most of it.

1 chicken breast (2 if they are small), cooked and cubed or shredded

1- 1 1/2 tablespoons olive oil

1 garlic cloves, finely minced
1/2 medium onion, diced
1/2 red pepper, diced
4-ounce can diced green chilies (use about 1/2 the can unless you really like green chilies)
1/2 teaspoon salt
1 teaspoons chili powder

about 2/3 teaspoon cumin

1 (10-oz) can green chili enchilada sauce (I used mild)
1/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (I left this out)
1/2 cup sour cream
3/4 cup shredded cheese (I used sharp cheddar) 

penne pasta (I usually do about 2 cups, do more or less depending on how saucy you want it to be)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.