Chicken Enchilada Pasta

 ** Recipe from Pearls, Handcuffs, and Happy Hour **

* 2-3 chicken breasts, cooked & shredded 

* 2 Tbl. olive oil

* 2 garlic cloves, minced

* 1 medium onion, diced

* 1 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 c. red enchilada sauce

* 2 c. shredded cheese 

* 1 c. sour cream

* Penne pasta

Optional Toppings:

* Avocado

* Green Onions

* Black Olives

* Tomatoes

* Sour Cream

Cook chicken, drain, and shred.  Meanwhile, boil pasta according to package and chop veggies.  Heat olive oil in a deep skillet & cook onions for about 3-5 min.  Add garlic & red pepper and cook for another 3-5 min.  Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 min.  Add cheese & stir until melted and heated through.  Stir in sour cream, but DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.  Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish as desired.