Recipe: Cheesy Chicken Enchilada Pasta

Its hard to over look the strong mexican influence that is abundant here in Texas. I love it. I love mexican food. My Uncle Juan is from here and oh my can he cook. This dish draws influence from 2 of my favorite dishes. Pasta and Echiladas. Its also a great stock pile meal as I have everything on hand due to my couponing stockpile.
 Ingrediants:
I box Pasta (I used Whole Wheat Ziti)
3or4 Boneless skinless Chicken breast
1 can Rotil Tomatoes and chiles ( I used Original, But you could use Hot if you wanted to kick up the spice. I kept it mild for Mr. Sailor)
I container Philly Cooking cream in Santa Fe
1 cup Cheddar Cheese
 Sour cream and Guacamole to garnish

Directions:
Cook Pasta as directed. Boil Chicken in water until thoroughly cooked. Shred Chicken ( I used my Kitchen Aid with the paddle attachment. Just throw chicken in bowl while still warm and mix on low. it shredds it all for you.) Mix in Tomatoes. Once pasta is drained mix it with Cooking cream, mix in Chicken and cheese. Plate and garnish.

Sadly I don't have a pic of it due it being extremely delicious and being consumed quickly.

Enjoy