Chicken Enchilada Pasta

If you haven't tasted this dish, you are missing out. The recipe has been floating around the internet for quite a long time, and I have made it several times for my family, but each time I forgot to take a picture so I could post the recipe. It's really THAT good!

So I finally remembered the day after we had this and snapped a quick picture of my leftovers that I ate for lunch. You can make this as spicy or mild as you want. I tend to leave it on the mild side for my kids' sake.

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
1 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
2 cups shredded cheese
16 oz. penne pasta

DIRECTIONS:
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. Don't let your mixture boil. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, or crushed tortilla chips.

*Adapted from Mel's Kitchen