Chicken Enchilada Pasta

Day 2 of my new recipes.  Last night I tried making Chicken Enchilada Pasta, and to be honest, it wasn't very good.  It wasn't nasty, but it wasn't my favorite thing in the world.  Here's the recipe if any of you want to try it.  Robert thought it was alright as well.  He thought it tasted just fine, he just thought it was weird on top of pasta.  He thinks the sauce would be good to use in tortillas.

Ingredients:

• 2-3 chicken breasts
• 2 Tbsp. olive oil
• 2 garlic cloves
• 1 medium onion
• 1 medium red pepper
• 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 cheddar cheese
• 1 c. sour cream
• penne pasta

First, cook the chicken (I boiled it in water), then shred the chicken.  While you wait for your chicken to cook, you can cook the pasta, dice the onions, mince the garlic, and cut up the red pepper.  In a separate pan (preferably a deep skillet), add the olive oil and heat, then add the onions.  Let the onions cook for 3-5 minutes, then add the garlic and red pepper.  Cook for 3-5 minutes as well.  After that, you add the shredded chicken, green chilies, cumin, chili powder, salt, and enchilada sauces.  Simmer for about 8-10 minutes.  After it's finished simmering, add the cheese and stir until the cheese is melted.  Next, add the sour cream, but don't let it boil because it will curdle, so just cook it on low heat.  Stir until the sour cream is mixed in and heated. After that, you are done!  Just drain the noodles and serve up.  You can add toppings like green onions, tomatoes, and a little bit of sour cream.

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