Shelly's Recipe

MEXICAN CHICKEN PASTA CASSEROLE

Category: Casseroles - Chicken and Turkey

1 lb rigatoni, 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
1 (28 oz) can diced tomatoes, undrained
1 tsp cumin and dried oregano
8 oz cooked boneless, skinless chicken breast, julienned
1/4 cup chopped ripe olives
1 cup (4 oz) shredded Queso Quesadilla, Monterey Jack or Jalapeno
Havarti cheese, divided

Prepare pasta according to pkg 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 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 at 375lb until warmed through and the cheese is melted, about 15 minutes. Serves 4