Chicken Enchilada Pasta Bake

• 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
• 1 Tablespoon Olive Oil
• 1 whole Red Onion, Diced
• 2 whole Bell Peppers, Seeded And Chopped
• 2 cups Cooked Diced Or Shredded Chicken
• 1 can 8oz Can, Petite Diced Tomatoes With Jalapenos
• 1 package 1.25 Oz Packet, Low Sodium Taco Seasoning
• Salt And Pepper
• 2 cans (10oz Can) Red Enchilada Sauce
• 2 cups Shredded Cheddar Jack Cheese
• 1/4 cups Green Onions, Chopped (optional For Garnish)

1. Preheat oven to 350 F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onions and peppers and saute them in the olive oil until soft.
4. Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through.
5. Add in 1 can of enchilada sauce and 1 cup of cheese.
6. Remove from heat.
7. Stir in the cooked and drained pasta, toss to coat.
8. Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish.
9. Put the pasta mixture in on top of that.
10. Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes.
11. Remove the dish from the oven and remove the foil.
12. Top with remaining 1 cup cheese and bake uncovered for another 5 minutes.
13. Top with green onion, sour cream and tortilla chips, optional.

pasta, olive oil, red onion, bell peppers, chicken, tomatoes, packet, salt, red enchilada sauce, cheese, green onions

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-pasta-bake/ (may not work)