{Idea #2-Chicken Enchilada Pasta}

This is a yummy recipe I found on My Kitchen Cafe. We tried it a week or so ago and Dan requested that I "put it in my rotation" so that means it was a hit :-). The recipe calls for cooked chicken, so if you are really on the ball you could cook extra if yo are having chicken earlier in the week (I was not that on top of it so I just boiled my chicken before hand). The finished product doesn't look to fancy but it tastes great with just a bit of spice, Macey liked it so it isn't too hot. It says it serves 6-8 but I felt like it was only about 4-6...maybe we were just really hungry!Enjoy :-)

Serves 6-8

*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.