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Ingredients:
1 lb Rigatoni or Ziti
-OR other medium pasta
-shape, uncooked
2 tsp Vegetable oil
1 medium Onion, chopped
1 Garlic clove, minced
1 Jalapeno, seeded and minced
3 tbsp Chili powder
28 oz Canned diced tomatoes undrained
1 tsp Cumin
1 tsp Dried oregano
8 oz Cooked chicken breast
-(skinless, boneless)
- julienned
1/4 cup Ripe olives
4 oz Grated Monterey Jack cheese
-OR Queso Quesadilla
-OR Havarti
-with Jalapeno Pepper
-cheese, divided
Instructions:
Preheat oven to 375 degrees F. Prepare pasta according to package
directions.
While pasta is cooking, heat the oil in a medium saucepan over medium
heat. Add the onion, garlic and jalapeno and cook until softened,
about 3 minutes. Add the chili powder and stir for 1 minute. Add the
tomatoes and liquid, cumin and oregano. Simmer until slightly
thickened, about 15 minutes.
When pasta is done, drain well. In a bowl, combine pasta, chicken,
olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking
dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese
on top. Cover loosely with foil and bake until warmed through and the
cheese melts, about 15 minutes.
Serves 6 to 8
Each serving provides: 329 Calories; 22.5 g Protein; 32.6 g
Carbohydrates; 13.3 g Fat; 32.2 mg Cholesterol;
518.5 mg Sodium. Calories from Fat: 17%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Recipes
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Mexico
Mexican Pasta Casserole Recipe brought to you by Mexican Recipes To-Go
