Chicken Enchilada Pasta

Chicken Enchilada Pasta Chicken 1/2 cup plain Greek yogurt 2 tsp minced garlic 1/2 cup olive oil 4 Tbsp lime juice 3 Tbsp pureed chipotle peppers in adobo sauce salt pepper 4 boneless, skinless chicken breasts Sauce 1/4 cup of tomato sauce 1 1/2 tsp Knorr's Caldo de Tomate 1/2 tsp garlic powder 4 1/2 tsp chili powder 4 1/2 tsp all-purpose flour 1 cups chicken broth 1 - 1 1/4 cup Alfredo sauce 9 oz refrigerated fettuccine pasta chopped green onions chopped tomatoes Chicken Combine the ingredients for the marinade and pour over chicken. Refrigerate for several hours up to overnight. Grill chicken until done, 12-15 minutes. Sauce While chicken is cooking, boil pasta according to package directions and drain. In a medium sauce pan, whisk together all ingredients. Bring to a boil and cook for 5 minutes, stirring constantly. Toss pasta and sauce together. To serve, place 1/4 of pasta in a bowl or plate. Top with grilled chicken and chopped green onions and tomatoes.