2medium red, green, yellow, or orange bell peppersdiced
½large oniondiced
2clovesgarlicminced
3cups(180g)curly pasta
2 ½cups(592ml)water
10ounce(285g)can red enchilada saucemild or spicy
15ounce(425g)can diced tomatoesdrained
2cups(280g)shredded chicken
Salt and pepperto taste
Freshly grated colby jack cheesefor topping
Green scallionsoptional
Instructions
In a large skillet or heavy-bottom pan such as a dutch oven, heat up olive oil over medium-high heat. Once oil is hot, add bell peppers, onion, and garlic and sauté for 5 minutes, or until fragrant.
Add in the pasta, water, enchilada sauce, and diced tomatoes. Stir to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cover the skillet or pan and cook for 15-20 minutes, or until pasta has thoroughly cooked through and liquid is absorbed.
Stir in the shredded chicken and season pasta with salt and pepper, to taste.
Let stand for 10 minutes before serving. This gives the liquid, if any left, time to fully absorb.
If desired, top with green scallions and a handful of freshly grated colby jack cheese.