Mexican Chicken Pasta Casserole

Prepare on a Sunday afternoon for dinner on Monday.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 12  ounces rigatoni pasta (or 12 ounces other medium pasta shape) or 12  ounces ziti pasta (or 12 ounces other medium pasta shape)
• 2  teaspoons  vegetable oil
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  jalapeno chile, seeded and minced
• 2  tablespoons chili powder
• 1 (28 ounce) can diced tomatoes, undrained
• 1  teaspoon cumin
• 1  teaspoon dried oregano
• 8  ounces boneless skinless chicken breasts, cooked and cut into thin strips
• 1⁄4 cup ripe olives, chopped
• 1  cup monterey jack cheese, Queso cheese, Jalapeno Havarti Cheese, shredded and divided
•  vegetable oil cooking spray

Directions

1. Preheat oven to 375°F Prepare pasta according to package directions.
2. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
3. When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.