Chicken Enchilada Pasta

I'm not sure how I came across this yummy looking non-vegan dish. But I knew it looked and sounded delicious. I wanted to make it vegan and give it a try. I love Mexican style dishes (Tex-Mex), spicy food and pasta. This is my version of the Chicken Enchilada Pasta found over at Pearls, Handcuffs & Happy Hour. You need to make this and soon.

• 1 package Beyond Meat chicken strips
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 {4 oz.} can diced green chiles
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 {7 oz.} cans salsa verde
• 1 can red enchilada sauce
• 2 cups Diaya Pepper Jack shredded cheese 
• 1 cup Tofutti sour cream
• 1 box Penne pasta
• Garnishes: shredded lettuce, pickled jalapeno slices, sliced scallions, black olives, avocado, tomatoes, sour cream, whatever you like on your Tex-Mex food

Cook pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & bell pepper and cook for another 3-5 minutes.

Add green chiles, cumin, chili powder, salt, salsa and  enchilada sauce.  Let sauce simmer for about 8-10 minutes.

Chop chicken strips into bite sized pieces and add to skillet. Cook about 5 minutes.

Add cheese and stir until the cheese is melted and heated through.

Now stir in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta and return to pot.  Pour sauce over pasta and mix well.

Serve and garnish with shredded lettuce, chopped avocado, chopped tomato, green onion, salsa, jalapeno slices and/or a dollop of sour cream - whatever your favorite toppings are.

Enjoy!