Mexican Chicken Pasta Bake

Cheap. Simple. SOOOOO GOOOOOOOD.

BevCooksRecipe by BevCooks

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10 minutes

1 hour

4 heaping platefuls



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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 pound chicken breast, finely diced
    • 1 tablespoons chili powder
    • 1 tablespoons ground cumin
    • 1 teaspoon garlic salt
    • 1 pinch freshly ground pepper
    • 1/2 large red bell pepper, diced
    • 1 cup frozen corn
    • 1 (10.5 oz) can cream of mushroom soup
    • 1 pound bow tie pasta
    • 2 cups shredded cheddar cheese
    • 1 cup blue corn tortilla chips
    • 1/4 cup cilantro, for garnish

    Directions

    1. 1Heat the oil in a medium skillet over medium high. Add the chicken and saute until browned all over, 5 minutes.
    2. 2Toss in the chili powder, cumin, garlic salt and pepper. Saute another minute.
    3. 3Add the red bell pepper and corn to the pan. Toss to combine.
    4. 4Add the cream of mushroom soup and stir to combine.
    5. 5In the meantime, boil the pasta until it reaches al dente. Drain and add to the chicken mixture. Toss to coat.
    6. 6Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350 degree oven. Bake for 20 minutes. Uncover, tuck the chips here and there and bake 20 more minutes, until the cheese is browned and bubbly.
    7. 7Garnish with cilantro and serve!
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