Total Time
50mins
Prep 30 mins
Cook 20 mins

From Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat the broiler to high and position the rack 8 inches from the heat.
  2. Bring a large pot of water to boil; salt the boiling water and cook the pasta until slightly undercooked—a little chewy at the center.
  3. While the water is coming to a boil, preheat a large skillet over med-high heat with the vegetable oil.
  4. Season the chicken with cumin, coriander, chili powder, salt, and pepper; add the seasoned chicken to the hot skillet and cook 4-5 minutes or until lightly browned.
  5. Add in the onions, garlic, and jalapeno peppers; continue to cook 5 minutes.
  6. While the chicken is cooking with the onions, make the cheddar sauce.
  7. In a medium saucepan, melt the butter and add the flour to it.
  8. Cook 1-2 minutes over medium heat, then whisk in the milk.
  9. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.
  10. Season with a little salt and pepper; remove cheese sauce from heat.
  11. Once the pasta is cooked, drain it and add back into the large pot.
  12. Add in the contents of the chicken skillet and all the cheddar sauce; stir to combine.
  13. Transfer mixture to a baking dish and place under the broiler to lightly brown.