Chicken Enchilada Pasta

Cook spaghetti until tender.

Cube chicken and season with 1/4 teaspoon salt.

Heat 1 tablespoon of oil in a Dutch oven. Cook chicken until done, remove and set aside.

Dice onion. Remove seeds from jalapeno and dice. Mince garlic.

In same pan that chicken was cooked in, add the remaining 1 tablespoon of oil and cook onion, jalepenos and garlic until tender (4-5 minutes).

In a small bowl, measure out the remaining salt, cumin and chili powder.

Add enchilada sauce, diced green chilis, salsa verde, and the seasonings to the Dutch oven. Cook until it begins to simmer. Add chicken and simmer for 5 minutes.

Add sour cream and cheese to the pot. Stir until cheese melts.

Drain pasta and add to the sauce.

Serve pasta with a dollop of sour cream, some diced tomatoes and green onion.

(Recipe from Let’s Dish blog, who adapted it from Mel’s Kitchen Cafe.)