Chicken Enchilada Pasta

I was intrigued by this recipe, which I found at My Kitchen Cafe a while ago. The recipe says that it makes 6-8 servings -- those would be GENEROUS servings in my opinion. We ate this for four (yes, four) meals and loved it every time. It's one of those dishes that just keeps improving with age.

Although I used sauces that were labeled "Mild", this dish was too spicy for Kat, so I made a pot of homemade macaroni and cheese with ham for her to eat instead. If you like food that's really spicy, feel free to use hotter sauces and/or to add more chili powder and cumin.



Chicken Enchilada Pasta

Makes 6-8 generous servings

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded (I used 2)
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced (I used green)
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 (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (or quarters)
1 cup sour cream
1 1/2 cups shredded cheese (I used cheddar)
16-20 oz. penne pasta (I used 16 oz. of whole wheat penne)

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 (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.