CHICKEN ENCHILADA PASTA

2-3 Chicken breasts cooked and shredded
2 Tbsp olive oil
2 garlic cloves, minced
1 medium onion diced
1 red pepper diced
1 4oz can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 10 oz cans green chili endhilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup 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 the veggies.
Heat olive oil in a deep skillet and cook onions for about 5 minutes. Add garlic and red pepper and cook for another 5 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes.
Add cheese and stir until melted and heated through. Toss in sour cream, but do not let it boil. Cook on low heat and stir until sour cream is well mixed and heated trough.
Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with toppings of your choice.

*Though it might sound like this recipe will be hot and spicy, believe me it is not and is really good. I'm not a spicy fan AT ALL. So for all you delicate flowers, fear not, this is just right! :}

Unstuffed Cabbage

1LB ground beef
1/2 cup diced onion
8 cups cabbage chopped
1/2 tsp salt
2 cans diced tomatoes (I use Italian)
1/4 tsp pepper
1 can tomatoe soup
Brown sugar to taste
Water as needed


Brown hamburger with onion, drain. Add cabbage. Cover and cook at medium heat for 5-7 minutes. Add tomatoes, sugar, soup, salt, pepper, and water. Cover and simmer for 10 minutes. Serve over rice or pasta.