Chicken Enchilada Pasta

This is a great dinner! I found it on sixsistersstuff.com. This is a great blog if you haven't seen it yet. They have all kinds of great recipes and ideas. I have so much pasta so I'm always looking for different ways to prepare it; spaghetti is good but only for so long. This recipe is great because I love enchiladas and pasta and this is the perfect mix. Also, like I always look for, it takes a relatively short time to make.


Ingredients:
2-3 chicken breasts, cooked & shredded (or shredded rotisserie chicken, use the breasts)
2 Tbsp. olive oil
Garlic powder
1 medium onion, diced
1 red bell pepper, diced
1 (4 oz.) can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
2 (10 oz) cans green chili enchilada sauce
2/3 c. red enchilada sauce
2 c. shredded cheese
Penne pasta

Optional Toppings:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Directions:

1. Cook chicken, drain, & shred (or shred rotisserie which was what I did). Meanwhile boil pasta according to package and chop vegetables.
2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook another 3-5 minutes.
3. Add cooked chicken, green chiles, chili powder, salt, and enchilada sauces. Let simmer for 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through.
   
5. Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with toppings.