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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) boneless chicken breast |
1 box(es) garden radiatore or rotini pasta |
1 whole(s) sweet red pepper cored and diced |
1 tablespoon(s) unsalted butter |
1 tablespoon(s) all-purpose flour |
1 1/2 teaspoon(s) chili powder |
1/2 teaspoon(s) salt |
1 1/4 cup(s) milk |
8 ounce(s) pepper jack cheese shredded (about 2 cups) |
3 whole(s) scallions trimmed and sliced |
1 1/2 cup(s) lime flavored tortilla chips crushed |
Directions:
1. Bring a large pot of water just to boiling. Add chicken breast and reduce heat to a gentle simmer. Cook chicken in barely simmering water for 12 minutes. Remove to cutting board; return water to boiling; add a little salt to the water.
2. Add pasta to boiling water and cook as per package directions, 9 minutes. Add pepper during last minute of cook time. Drain.
3. Meanwhile, melt butter in a medium-size saucepan over medium heat. Whisk in flour, chili powder and salt. Add milk in a thin stream, whisking constantly. Bring to a simmer over medium-high heat; simmer 2 minutes. Remove from heat and whisk in shredded cheese.
4. With two forks or your hands, shred chicken into bite-size pieces. In large bowl, combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed chips and serve.
5. Makes: 6 servings
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