Southwestern Chicken-Pasta Bake

I am a big tomato sauce and pasta lover. This is a recipe courtesy of All-You magazine. I like this recipe because it is different then traditonal Italian pasta.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 3  teaspoons salt (divided )
• 12  ounces linguine
• 8  tablespoons unsalted butter
• 1  green bell pepper, seeded and chopped
• 1⁄2 onion, chopped
• 2  garlic cloves, chopped
• 1  teaspoon cumin
• 1  teaspoon chili powder
• 0.5 (6 ounce) can tomato paste
• 1⁄2 cup all-purpose flour
• 4  cups milk
• 1 (14 1/2ounce) can  diced tomatoes and green chilies, drained
• 2  cups  four-cheese  mexican cheese
• 4  cups  diced  cooked chicken
• 1  tablespoon  chopped fresh cilantro (optional)

Directions

1. 1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain.
2. 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer.
3. 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts.
4. 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.