Chicken Enchilada Pasta

Another amazing recipe that seems weird... I enjoyed the leftovers for lunch the next day even more. (I split in in half and it worked great) I will be making this monthly... I thought it was that good.

2-3 chicken breasts cooked and cubed
2 Tb olive oil
2 garlic cloves minced
1 med onion diced
1 red pepper diced
1 (4 oz) diced green chillies
1/2 tsp salt
2 tsp chilli powder
1 tsp cumin
2 cans (10 oz each) green enchiladas sauce
1 can (10 oz) red enchilada sauce (I used the the whole can when I halfed it.. I though it was better)
1 can black olives, cut in half (Devin doesn't like olives so I didn't add them)
1 cup sour cream
1 1/2 cups shredded cheese (I used cheddar)
16-20 oz penne pasta (depending on how saucy you like it)

Boil pasta until tender. While the pasta is cooking, heat oil in lrg skillet and add the onion. Cook for 2-3 mins until translucent. Add the garlic and red pepper and cook for 2 mins until barely tender. Add the cooked chicken, green chillies, spices, enchilada sauce, and olives. Let the sauce simmer 8- 10 mins. Add the sour cream and cheese and remove from heat. Let melt in then pour sauce over pasta. Serve with tortilla chips, sour cream, cheese and diced tomatoes if desired.