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Pasta butter red bell pepper green bell pepper jalapeno pepper Canadian bacon scallion adobo sauce flour chili powder ground cumin salt milk low-fat low-fat monterey jack cheese fresh cilantro chicken breasts
Viewed: 37 - Published at: 7 years agoIngredients
- 1 lb farfalle pasta, bow tie kind
- 1 tablespoon butter
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 teaspoon jalapeno pepper, minced
- 12 cup Canadian bacon, diced
- 12 cup scallion, chopped
- 1 teaspoon adobo sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 12 teaspoon ground cumin
- salt, to taste
- 2 cups 2% low-fat milk
- 1 cup low-fat cheddar cheese, shredded
- 1 cup low-fat monterey jack cheese, shredded
- 2 tablespoons fresh cilantro leaves, chopped
- 1 12 cups diced cooked chicken breasts
Method
- Preheat the oven to 400 degrees F. Spray a large baking dish with nonstick spray.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until it is al dente, about 10 minutes.
- Drain and set aside.
- Meanwhile, in a large soup pot, melt the butter over medium-high heat.
- Add the bell peppers, chili pepper and bacon and cook until the peppers soften, about 4 minutes.
- Add the scallions and cook 1 minute more.
- Stir in the adobo sauce, flour, chili powder and cumin and cook for 1 minute.
- Gradually whisk in the milk and simmer until the sauce thickens, about 5 minutes.
- Remove from heat.
- Stir in 3/4 cup of each cheese and cilantro.
- Stir in the cooked pasta and chicken.
- Spoon the pasta mixture into the prepared baking dish.
- Sprinkle the remaining cheese over the top.
- Bake until the cheese is melted and bubbly, about 10 to 15 minutes.
- (This can be prepared in advance and stored unbaked in the refrigerator for up to 2 days.
- ).
