Chicken Enchilada Pasta

Submitted by Heather Hinckley

I got this recipe from this website. This was surprisingly a really good and different recipe. I would use a little bit of lime juice in the last step.


2-3 chicken breast, cooked and cubed or shredded
2 TB olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4 ounce can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz) can 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 Cup shred 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 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. 
 
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