Mexican Pasta Casserole

I got this recipe from a friend who got it from a Betty Crocker cookbook. A very quick and easy mexican casserole. Great reheated as well.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb rigatoni pasta, cooked
• 2  teaspoons olive oil
• 1  clove garlic, minced
• 2  jalapenos, minced no seeds
• 1 (28 ounce) can tomatoes, undrained
• 2  tablespoons chili powder
• 1 1⁄2 teaspoons cumin
• 1  teaspoon dried oregano
• 8  ounces  cubed  cooked chicken
• 1  can  sliced  olive
• 1  cup monterey jack cheese

Directions

1. Preheat oven to 375.
2. While cooking pasta heat oil over medium heat in a frying pan.
3. Add garlic and jalepenos.
4. Cook 3 minutes.
5. Add chili powder, stir 1 minute.
6. Mixture will be thick and powdery.
7. Add tomatoes with liquid, cumin, and oregano.
8. Simmer 15 minutes.
9. Combine drained pasta, chicken, olives, 3/4 c.
10. of the cheese and sauce.
11. Pour into 2 quart baking dish sprayed with vegetable oil.
12. Sprinkle remaining cheese on top, cover loosely with foil.
13. Bake 15 minutes until heated through.