Chicken Enchilada Pasta

This pasta is so good and is Troy's new favorite dinner.  We especially like to have Rosie's cakey cornbread and a salad to go with this meal!

Ingredients:

2 boneless skinless chicken breasts (cooked and shredded)
2 Tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell 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 suace
2/3 cup red enchilada sauce
2 cups shredded colby-jack cheese
1 cup sour cream
1 (16 oz) package penne pasta  ( can use whole wheat pasta or original)

Toppings:  (can use whatever)
Avacado
green onions
tomatoes
sour cream
black olives


Cooking Instructions:

Step 1: Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet.  Add onions and cook for 5 minutes. Add garlic and red pepper and cook for and additional 3 minutes.  Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, red enchilada suace.  Bring to a boil, reduce heat and simmer for 8-10 minutes.
Step 2: Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cookon low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the suace over the pasta and mix well. Serve with toppings of choice.