Chicken Enchilada Pasta

I loved this, Nathan thought it was “good, not great”.  I hope he just said that because he was sick and his taste buds might not be fully functioning, because I took a huge pan of this to a friends house, and I don’t want to have dropped off something just fair!  I think my taste buds are a darn good judge of flavor, and they gave this dish a 4/5 stars.

This makes a large, full 9X13 pan.  We’ll have left overs for a few days (which makes me happy).  It would be easy to halve this recipe and put it in an 11×7 or 9×9 pan.

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
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16 oz box of penne or ziti 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.

Recipe from My Kitchen Cafe

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