1 lb. elbow macaroni, cooked
2 tbsp. olive oil
1/2 c. onion, minced
12 oz. chicken breast (boneless), diced
1 tsp. garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. cumin
1/2 tsp. chili powder
1 (4 oz.) can green chilies, chopped & drained
1 (14 oz.) jar marinara sauce
1 c. Monterey Jack cheese, shredded

Heat oil in large skillet over medium heat. Add onion; cook 3 minutes. Add chicken; cook 3 minutes. Add garlic, red pepper flakes, cumin and chili powder; cook 15 seconds. Add green chilies and marinara sauce. Bring to a boil, reduce heat and simmer 15 minutes. Season with salt and pepper. Stir in cheese. Toss with cooked elbows. Serves 6.