Southwestern Shells With Chicken and Corn

Chef #870928's Note:

This recipe is easy and tastes delicious. I found it on the box of Golden Grain seashell pasta. Hope you like it!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 12 ounces shell pasta
• 1 tablespoon olive oil
• ½ lb boneless skinless chicken breast , cut into 1/2 inch strips
• 1 tablespoon flour
• 1 ½ cups milk
• 2 cups shredded monterey jack cheese , divided
• 1 ½ cups frozen corn , thawed and drained
• ½ cup thick & chunky salsa
• 1 (4 ounce) can chopped green chilies

Directions:

1. Preheat oven to 350 degrees.
2. Cook and drain pasta according to package directions.
3. Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
4. Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
5. Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
6. Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.

Reviews

[Cluich]

This was really good! And it's very filling, too. I just finished a bowl of it, and I can barely move! I think next time I might add a 2.25-oz. can of sliced black olives for even more flavor, maybe some extra salsa as well. Thanks for posting!

[Chef shapeweaver ©]

This recipe was made on 11/16/11 for the Universal Dishes/Child's Play Event in the Food Photo Forum,and most importantly mine and my SO's dinner.A few changes were made to the recipe,and they are as follows,instead of using 8 ounces of chicken I used 12.So,with that change 2 tablespoons of oil and 2 tablespoons of flour was used.While cooking the chicken, a bit of seasoned salt and pepper was sprinkled over the meat.About 8 ounces of dry pasta was cooked and it seemed to be plenty for this dish. I didn't have the monterey jack cheese,so a queso quesadilla cheese was used.And no frozen corn was avalible,so canned corn was drained and used.I baked it for just a few minutes longer than stated to get a more golden color to the cheese.After removing from the oven it seemed to a bit on the watery side, so I let it sit for a few minutes to " tighten up " and that did the trick. Both my SO and I thought it was pretty good. Thanks for posting and, " Keep Smiling :) "

[Merlot]

First I woud like to thank you for trying one of my recipes (World' Easiest Lemonade Ice Cream Pie) and the lovely 5-star review. I am so glad you enjoyed it. To show my appreciation, I made one of your recipes. This dish is absolutely wonderful. Not only is it very easy to make, the flavors are wonderful and a great compliment to the chicken and pasta. I highly recommend this great comfort dish to everyone.