Wednesday, September 2, 2009

Mexican Mac and Cheese With Chicken

2 boneless skinless chicken breasts
1 lb pasta shells
1 tablespoon butter
2 tablespoons garlic, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup vidalia onion, chopped
1 teaspoon adobo seasoning
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1 teaspoon parsley
2 cups Mexican blend cheese (cheddar and monteray jack)
1Preheat the oven to 400ºF.
2Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
3In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
4Add chicken to pan.
5Stir in the adobo powder, flour, chili powder and cumin.
6Stir and cook until chicken is browned.
7Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
8Stir in all of the cheese until melted.
9Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly

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