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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Gotta have my pasta and this recipe is so easy. A favorite with me and the Lunch Bunch. Ingredients:
2 tablespoons butter |
1/4 cup chopped onion |
1/4 cup canned diced green chiles, rinsed and drained |
1 teaspoon ground cumin |
1 can campbell condensed cheddar cheese soup |
1/2 cup milk |
2 cups cooked chicken, cubed |
tabasco sauce (to taste) |
3 cups cooked pasta (linguine, spaghetti, or fettuccine) |
1/4 cup chopped fresh cilantro |
1 cup shredded monterey jack cheese |
Directions:
1. In a large non-stick skillet, melt butter over medium heat.
2. Add in the onion, cook/stir for 3 minutes or until onion is limp.
3. Add in the chiles and cumin; cook/stir for 2 more minutes.
4. Add in the soup, milk, chicken, and tabasco; stir and bring to a boil.
5. Put the pasta and cilantro in a big mixing bowl; add all but 1/4 cup of sauce; stir to combine.
6. Transfer pasta mixture to a greased (non-stick cooking spray) 2 quart casserole dish.
7. Top with remaining sauce and sprinkle evenly with cheese.
8. Bake at 350° for 30 minutes or until sauce is bubbly and cheese is golden brown.
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