Chicken Enchilada Pasta

Chicken Enchilada Pasta
2-3 chicken breasts, cooked and shredded (I prefer throwing frozen chicken into a small crockpot and cooking on low all day and then shredding when I'm ready for it.  Easy cheesy lemon squeezy!)
2 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red pepper, diced
1 (4oz) can green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) can green chili enchilada sauce
2 cups shredded cheese
1 cup fat free plain greek yogurt (or sour cream)
Short cut pasta


Cook chicken, drain and shred.  Meanwhile, boil pasta and chop veggies.  Heat the olive oil in a large, deep skillet and cook onion for 3-5 minutes.  Add garlic and red pepper and cook another 3-5 minutes.  Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces.  Simmer for 10 minutes.  Add cheese and stir until cheese is melted and heated through.  Turn off heat and stir in yogurt.  Stir in drained, cooked pasta.  Serve as is or top with any mexican-y type topping you can think of!