Chicken Enchilada Pasta

Chicken Enchilada Pasta puts chicken breasts, olive oil and garlic cloves at the center of a chicken recipe and finishes in about 37 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 37 minutes
• Prep 15 minutes
• Cook 22 minutes

Ingredients

• 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)
• 1 (4-ounce) can diced green chilies
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 cans (10-ounces each) 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)

Instructions

1. 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.
2. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
3. 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!).
4. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Give it a minute off the heat, then serve it while it is still hot.