December 26, 2014

Chicken Queso Pasta

8 ounces penne pasta
2 TBS vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. cumin
1/4 tsp. coriander
1 TBS flour
1-1/3 cup milk (2% or higher)
1 tsp. salt
3 TBS cream cheese
6 oz colby jack cheese, divided
1/2 cup drained Ro*tel tomatoes
2 cups cooked shredded chicken

1.  Cook the pasta according to package directions but cook 2 minutes less.  Set aside.

2.  In medium pot heat the oil and then cook onion, garlic and peppers until they soften (about 3 minutes).  Add cumin,  coriander, and salt and cook for an additional 2 minutes or until the spices become fragrant.

3.  Add the flour to the onion mixture and stir until flour is mixed in and moistened.  Slowly add milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

4.  Turn off the heat and add in the cream cheese and 4 ounces of the shredded cheese.  Stir until melted.  Stir in Ro*tel tomatoes, chicken and pasta.  Stir to mix.  When mixed pour into a greased 2 quart casserole dish.

5.  Cover with remaining cheese and bake in a preheated 350℉ oven for 20-30 minutes until pasta is bubbly and cheese is melted. Let stand 5 minutes before serving.

From Evil Shenanigans

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