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    Southwestern Pasta Bake

    Source of Recipe

    Marsha

    List of Ingredients

    1 lb. penne rigate pasta
    2 Tbsp. oil
    4 boneless,skinless chicken breasts,cut into bite size pieces
    1 Tbsp. cumin
    1 Tbsp. corriander
    2 Tbsp. chili powder
    salt and pepper to taste
    1 large onion, chopped
    3 cloves garlic, chopped
    1 jalapeno,chopped
    2 Tbsp. butter
    2 Tbsp. flour
    2 cups milk
    2 1/2 cups shredded cheddar cheese
    1/4 cup cilantro, chopped
    1/2 cup parsley, chopped

    Recipe

    Preheat the broiler to high.Bring a large pot of salted water to a boil.Cook the pasta till done.While the water is coming to a boil,heat a large skillet over medium high heat with the oil.Season the chicken with cumin,corriander,chili powder,salt and pepper.Add the chicken to the skillet and cook till lightly browned.Add the onion,garlic and jalapeno and cook for 5 minutes.

    While the chicken is cooking,start the cheddar sauce.In a medium saucepot,melt the butter then add the flour and cook 1-2 minutes then whisk in the milk.When the milk comes to a bubble,stir in the cheese,cilantro and parsley.Season with salt and pepper then remove from heat.

    Once the pasta is done,drain and return to the pot.add the contents of the chicken skillet and the cheddar sauce and stir to combine.Transfer to a baking dish and place under the broiler till lightly browned.

 

 

 


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