Chipotle Chicken Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL Ingredients:
2 boneless skinless chicken breasts, cubed into bite size pieces |
4 sun-dried tomatoes |
1/2 cup hot water |
2 1/2 cups elbow macaroni (this is the uncooked measure) |
2 tablespoons olive oil |
3 garlic cloves, chopped |
1/2 cup celery, sliced |
1 (4 ounce) can chipotle peppers, drained and chopped save the juice |
2/3 cup onion, chopped |
1 (12 ounce) can corn, drained |
4 tablespoons butter |
4 tablespoons flour |
2 cups milk |
1/2 teaspoon cumin |
2 cups cheddar cheese, shredded |
1 cup mozzarella cheese, shredded |
1/3 cup parmesan cheese |
3/4 cup nacho chip, crushed |
1/2 cup cheese |
Directions:
1. In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
2. Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
3. Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
4. Top with the crushed nachos and cheese.
5. Bake at 350 for 25 minutes or until bubbly and cheese is melted.
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