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Mother of 2 and wife to Travis.I am a Jill of all trades,master of none. I like to dabble in everything, so follow me on my journey; raising kids, working towards a healthier lifestyle, new recipes, menus, homeschooling, crafts,enjoying our home the Great Smoky Mountains, etc...What we call...LIFE :-)

Friday, April 20, 2012

Queso Chicken Pasta

Seriously y'all if you are not on Pinterest you are missing out!! This is of course another one of my fabulous finds! It was so YUMMY!! The only thing I would change is the jalapeno. I think there was enough "kick" with just the Ro*Tel, but if you like really spicy then keep it in.

Here is what you will need:

8 ounces penne pasta
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
1 teaspoon salt
3 tablespoons cream cheese
6 ounces Colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

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.

Y'all know I love sharing recipes on here, but I also like to give credit where it is due...
This AWESOME recipe comes from here go check it out too  :-)

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