Recipe

Cheesy Chicken Fiesta Pasta Recipe

	Cuzpat / All my dishes 2 months, 4 weeks ago Lot of work, but if you have guest this would be what to serve Prep:40m Cook:90m Servings:8	Cuzpat
	chicken velveeta tomatos

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Ingredients

1 rotisserie-cooked chicken, breast, leg and thigh meat removed and chopped (approx. 2 cups)

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 lime, juice of

16 ounces Velveeta cheese, cubed

1 (8 ounce) can Rotel tomatoes & chilies, original style

2 tablespoons vegetable oil

3 garlic cloves, diced

1 medium onion, quartered and sliced

1 green bell pepper, chopped

3/4 cup canned corn, drained

3/4 cup canned black bean, drained

1 (16 ounce) bag fusilli or rotini pasta

3/4 cup Fritos corn chips, crumbled

cilantro, rough chopped

Directions

Preheat oven to 350°F.

Place a large pot of salted water on high and bring to a boil.

Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl. Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside

While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up. Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.

Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.

By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.

While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.

While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.

Spray an 11x13 casserole dish with an olive oil or non-stick spray.

Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly

Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly

Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.

Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.

Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro

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Comments

sparow64 2 months, 4 weeks ago said:
This sounds really good! Love stuff like this. I would use the shredded mexican flavor cheese, not a velveeta fan, but saving to try. Sounds really really good!

lovebreezy 2 months, 3 weeks ago said:
I think I can smell it now. As much as I love the creamyness of wonderful, Velveeta -- I would use it in the mix but put a little shreaded ceddar on top before the chips.

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