Southwestern Pasta Bake

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the broiler to high and position the rack 8 inches from the heat.
  • 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.
  • While the water is coming to a boil, preheat a large skillet over med-high heat with the vegetable oil.
  • 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.
  • Add in the onions, garlic, and jalapeno peppers; continue to cook 5 minutes.
  • While the chicken is cooking with the onions, make the cheddar sauce.
  • In a medium saucepan, melt the butter and add the flour to it.
  • Cook 1-2 minutes over medium heat, then whisk in the milk.
  • When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.
  • Season with a little salt and pepper; remove cheese sauce from heat.
  • Once the pasta is cooked, drain it and add back into the large pot.
  • Add in the contents of the chicken skillet and all the cheddar sauce; stir to combine.
  • Transfer mixture to a baking dish and place under the broiler to lightly brown.
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