ONE POT CHICKEN ENCHILADA PASTA

ONE POT CHICKEN ENCHILADA PASTA 1 TBS olive oil 1 TBS minced garlic 1/4 cup diced onion (about ½ of a small onion) 2 raw large chicken breasts, diced 1 TBS taco seasoning 1 19 oz or 2 10 oz red enchilada sauce 2 cups chicken broth 8 oz penne noodles (or other short noodle) 2 cups shredded cheddar cheese Optional Toppings: green onions sliced back olives cilantro Heat a large skillet over medium heat, and add olive oil. Add in your garlic and onion and cook for about 5 minutes, stirring often till softened. Add in your chicken breasts and cook through. Sprinkle with taco seasoning and stir together. Add in your enchilada sauce, chicken broth, and noodles and bring to a boil. Reduce heat to low and cover. Cook for 10 minutes. Remove lid and cook for another 5 minutes till noodles are soft and sauce is reduced. Add in 1 cup of your cheese and stir into the pasta. Sprinkle top with additional cup of cheese and leave for about 2 or 3 minutes until cheese is melted. Garnish with your choice of toppings.