Meal: Southwestern Pasta Bake
Servings: 6
Prep Time: 60 minutes
Ingredients
1 lb cavatappi (corkscrew) pasta
2 tbsp olive oil
1.25 lbs chicken breast, cut into bite-sized pieces
1 TBSP ground cumin
1 TBSP ground coriander
2 TBSP chili powder
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp buter
2 tbsp flour
2 cups milk
3/4 pound sharp yellow cheddar cheese, shredded
1/4 cup cilantro, chopped
1/2 cup parsley, chopped
Directions
1. Preheat broiler to high and position rack 8" from heat.
2. Bring a large pot of water to a boil.
3. Salt the water; add the pasta and cook until slightly undercooked- slightly chewy in the center.
4. Preheat a large skillet over meidum-high heat with the olive oil.
5. Season chicken with cumin, coriander, chili powder, salt, and pepper.
6. Add chicken to skillet and cook until lightly brown, about 4-5 minutes.
7. Add onions, garlic and jalapeno and cook for additional 5 minutes.
8. In a medium saucepot, melt butter and add flour to it.
9. Cook 1-2 minutes over medium heat.
10. Whisk in milk and bring to boil.
11. Stir in cheese, cilantro, and parsley with a wooden spoon.
12. Season lightly with salt and pepper; remove cheese sauce from heat.
13. When pasta is cooked, drain and return to pot.
14. Add contents of chicken skillet to pot; stir in cheddar sauce to combine.
15. Transfer to baking dish and place under broiler to lightly brown.