Chicken Enchilada Pasta

2 cans Chicken
2 Tablespoons Olive Oil
2 teaspoons minced Garlic
1 med. Onion, chopped
1 Red Pepper, diced
1 (4 oz) can Diced Green Chilies
1/2 teaspoon Salt
2 teaspoons Chili Powder
1 teaspoon Cumin
2 (10 oz) cans Mild Green Chili Enchilada Sauce
2/3 cup Mild Red Enchilada Sauce
1 large can Sliced Black Olives
1 cup Sour Cream
1 1/2 cups Shredded Sharp Cheese
1 (16 oz) package Penne Pasta
1 bunch of Green Onions, for topping
Fresh Tomatoes, for topping
Avocados, for topping

Heat oil in a large Skillet and add Onion.  Cook until Onion is translucent.  Add the garlic and red pepper and cook for another 2 minutes.  Add chicken, green chilies, spices, sauces and olives.  Let the sauce simmer while the pasta is cooking, about 8-10 minutes.  Then add sour cream and cheese to the sauce until the cheese is melted.  Do not boil. Pour sauce over cooked and drained hot pasta. Garnish with extra sour cream, cheese, tomatoes and green onion, if desired.

 I found that it is too much sauce for my family and after all the sauce is cooked and before I put it on the pasta, I set half aside and freeze for another night. 

ENJOY!!