Chicken Enchilada Pasta

By Chef in Training May 2, 2012

We are a split family when it comes to dinner choices.  My daughter, if she had a choice, would have spaghetti every night... and I …

Ingredients

• 2-3 chicken breasts cooked and shredded
• 2 Tbsp. olive oil
• 2 garlic cloves minced
• 1 medium onion diced
• 1 medium red pepper diced
• 1 (4 oz) can diced green chilies
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 (10 oz.) cans green chili enchilada sauce
• 2/3 cup red enchilada sauce
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• penne pasta

Instructions

1. Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier). Meanwhile boil pasta according to package and chop the veggies.
   
2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Next, add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. After you let it simmer, add cheese and stir until the cheese is melted and heated through. Next, add in the sour cream... **DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
   
3. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.