Saturday, July 10, 2010

Queso Chicken Pasta

It's raining in hasnt rained in weeks and weeks and while it isnt ideal for it to rain on a Saturday afternoon, I will take it. This is the perfect cold weather comfort dish. Its still 80 degrees outside but I can imagine making this again in the fall and winter. You really cant go wrong making any noodles fully of cheesy goodness....

Queso Chicken Pasta

borrowed from Evil Shenanigans Serves 4-6

8 ounces penne pasta***I used Barilla Whole Wheat Shells***
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes***I threw the whole can in***
2 cups cooked shredded chicken***I used Rotisserie***

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.


VERDICT---AWESOME AWESOME AWESOME Pasta dish. I usually have all these things in my pantry/fridge so I need to make sure not to forget this recipe. I did mess it up a little which is why the picture wasnt so creamy looking in the picture....I left my oven on broil and so it broiled for about 20 minutes before I baked it for a little longer so it did lose a touch of its creaminess, but it was still so delicious. It did have a little kick which I liked, but the kids still ate it. I think you could also make this a great side dish without adding the chicken or black beans for vegetarian.

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