Mexican Chicken Pasta Bake

  • Prep 10 min
  • Total 60 min
  • Servings 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lb 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 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 lb bow tie pasta
  • 2 cups shredded cheddar cheese
  • 1 cup blue corn tortilla chips
  • 1/4 cup cilantro, for garnish

Steps

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

No nutrition information available for this recipe
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