Cheesy Chicken Fiesta Pasta
From cuzpat 14 years ago
- 90 minutes to make
- Serves 8
Lot of work, but if you have guest this would be what to serve
Ingredients
- 1 rotisserie-cooked chicken, breast, leg and thigh meat removed and chopped (approx. 2 cups) shopping list
- 1/4 teaspoon cumin shopping list
- 1/4 teaspoon chili powder shopping list
- 1 lime, juice of shopping list
- 16 ounces Velveeta cheese, cubed shopping list
- 1 (8 ounce) can Rotel tomatoes & chilies, original style shopping list
- 2 tablespoons vegetable oil shopping list
- 3 garlic cloves, diced shopping list
- 1 medium onion, quartered and sliced shopping list
- 1 green bell pepper, chopped shopping list
- 3/4 cup canned corn, drained shopping list
- 3/4 cup canned black bean, drained shopping list
- 1 (16 ounce) bag fusilli or rotini pasta shopping list
- 3/4 cup Fritos corn chips, crumbled shopping list
- cilantro, rough chopped shopping list
How to make it
- 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
The Rating
Reviewed by 4 people-
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!
sparow64
in Sweetwater loved it
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Cheesy with a salty crust, wonderful!
See Cheesy Chicken Fiesta Pasta for more praises.
6/16/13.
pointsevenout
in Athens loved it
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