CHICKEN ENCHILADA PASTA

By bklynmommy

Ingredients

• 2-3 chicken breasts, cooked and cubed or shredded
• 2 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 (4 oz.) can diced green chilies
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 1/2 cups salsa verde
• 1 cup red enchilada sauce
• 1 can large black olives, cut in half (optional)
• 1 cup sour cream
• 2 cups shredded cheese
• 16 oz. pasta

Preparation

Step 1

Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. 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 jalapeno and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, salsa verde, enchilada sauce 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. Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions