Enchilada Pasta

Everything looks so very ... orange. My high school home economics teacher would not be proud. She always told us that we need lots of color on our plates ... not just orange. Or beige. Opps. It was a good meal though!

Chicken Enchilada Pasta

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 cup sour cream

1 1/2 cups shredded cheese (I used sharp cheddar)

16-20 oz. penne 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. 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 Source: My Kitchen Cafe