Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti
serves 4-6
1 pound of dry pasta
1 tablespoon olive oil
1/2 onion, chopped
1/2 red pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
1 rotisserie chicken, shredded
1 10-ounce can of red enchilada sauce
3/4 cup freshly grated sharp cheddar cheese
cilantro for topping

Boil water for pasta and prepare it according to directions.
While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic, cumin, chili powder, smoked paprika and cayenne, and cook for another 1 minute. Add chicken and enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a garnish of fresh cilantro.