Chicken Enchilada Pasta

This may be the best pasta known to man kind. Olive Garden is about to go out of business.. HOLY SMOKES!!

Chicken Enchilada Pasta

2-4 chicken breasts

1 box of pasta noodles (penne or similar)

1 red pepper- chopped

6 green onions- chopped

1/4 C. flour

3 Tablespoons butter

2 C. shredded cheese

1 Large can enchilada sauce

4 oz cream cheese

First spray the largest pan you have with Pam, toss on the chicken, and cook through.  Remove from pan and cut into chunks (I usually cut before I cook just because its faster).

In a pot, cook noodles to ALMOST done (they will continue to cook in the oven)

and set the oven to 350

in the same pan you cooked the chicken, add the butter, when melted add the flour and mix-  add enchilada sauce and cream cheese, cook and stir until creamy and smooth.  Add the onions, red pepper, chicken and noodles.  toss into a 9 x 13 greased pan. top with shredded cheese and cover with aluminum foil.  

Bake for 20 minutes

cook the chicken in the pan. top with salt and pepper if you would like!

Cut up one red pepper and 6 green onions, set aside for later

melt butter and add flour, mix. 

add enchilada sauce, and cream cheese.

stir until smooth (ok, I gave up before it was totally smooth)

mix all the ingredients together, toss into a casserole dish.  top with cheese (not pictured) and bake for 20-30 minutes!