Week 16: Recipe #3--Chicken Enchilada Pasta

This recipe is from a blog I follow called My Recipe Box (see link below).  It's good for leftover chicken, or you can also use a rotisserie chicken.  I will serve this with a salad and fruit.

You'll Need:

• 2-3 chicken breasts, cooked and cubed or shredded
• 2 Tblsp. olive oil
• 2 garlic cloves, finely minced
• 1 medium onion, diced
• 1 red pepper, diced
• 4 oz. can diced green chiles
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 (10 oz.) cans green chili enchilada sauce (mild, or spicier if you prefer)
• 2/3 c. red enchilada sauce (again mild, or spicier)
• 1 can large black olives, cut in half
• 1 c. sour cream
• 1 1/2 c. sharp cheddar cheese, shredded
• 16-20 oz. penne pasta (depending on how "saucy" you want the pasta to be)
• optional garnishes:  sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips

Preparation:

1. Bring a large pot of water to a boil.  Cook the pasta until tender.  
2. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion and a little salt.  Cook for 2-3 minutes until the onion is translucent.  Add the garlic and red pepper (a little more salt and pepper) and cook for another 2 minutes, until pepper is barely tender.
3. Add the cooked chicken, green chiles, 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!).  
4. Pour the sauce over the hot pasta.  Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Recipe and link:  http://kendellp.blogspot.com/