Chicken Enchilada Pasta

From My Kitchen Cafe

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand. 2-3 chicken breasts, cooked and cubed or shredded

• 2 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 medium onion, diced
• 1 red pepper, diced
• 4-ounce can diced green chilies
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 (10-oz) cans green chili enchilada sauce (I used mild)
• 2/3 cup red enchilada sauce (I used mild)
• 1 can large black olives, cut in half
• 1 cup sour cream
• 1 1/2 cups shredded cheese (I used sharp cheddar)
• 16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

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.

Note to Self: This was a pretty easy dish to make and I usually have most of these ingredients on hand. The kids all ate it, but the two little girls picked out all the green chilis, onions and red bell peppers. I like a little more sauce so we added extra enchilada sauce. Overall, this is a good stand-by recipe.