INGREDIENTS
2 tsp
olive oil
2
medium red, (green, yellow, or orange bell peppers, diced)
1/2
large onion, (diced)
2 cloves
garlic, (minced)
3 cups
curly pasta
2 1/2 cups
water
1
: 10 ounce can red enchilada sauce, (mild or spicy)
1
: 15 ounce can diced tomatoes, (drained)
2 cups
shredded chicken
Salt and pepper, (to taste)
Freshly grated colby jack cheese, (for topping)
Green scallions, (optional)