Chicken Enchilada Pasta

I found this awesome recipe at My Kitchen Cafe.

It's SOOOO good!

I decided to make it when our son was home on spring break, and all three of us loved it. I made one change....I only added a half a cup of sour cream, as that was all I had on hand. Brent suggested serving it on thinner noodles, he would have preferred spaghetti noodles. We also thought it would be good on rice.

 I plan to try it on both...as this will definitely be on my menu often!

Chicken Enchilada Pasta

{My Kitchen Cafe}

2 chicken breasts, cooked and shredded

2 Tbsp. olive oil

2 garlic cloves, finely minced

1 medium onion, diced

1 red pepper, diced

4 ounce can of green chillies

1?2 tsp. salt {I omitted}

1 tsp, cumin

2 tsp. chili powder

1 {10 oz.} can green chili enchilada sauce

2/3 c. red enchilada sauce

1 c. sour cream

1 1/2 c. shredded cheddar cheese

16 oz. penne pasta

Boil the penne noodles until tender. While the pasta is cooking, heat the oil in  a large non stick skillet. Cook onion until translucent. Add the garlic and red pepper and cook until tender. Add the cooked chicken, green chillies, spices, and enchilada sauces. Simmer 8-10 minuets. Add sour cream and cheddar cheese and heat through, but do not boil. Pour the sauce over the pasta and garnish with black olives, cheese, sour cream, green onions, or crushed tortilla chips.