Southwestern Cheesy Chicken And Pasta Recipes

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

SOUTHWEST CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil.
• Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
• Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
• Cut the chicken across the short side to create strips.
• Heat the olive oil in a wide skillet over high heat.
• When the oil is hot, add the chicken.
• Spread it out into a single layer.
• Then add the sliced peppers.
• Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
• Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
• Remove the skillet from the heat.
• Stir in the sour cream.
• Spoon cooked penne into a serving bowl or onto plates.
• Top with the chicken mixture.
• Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.

SOUTHWESTERN CHEDDAR CHICKEN PASTA

Steps:

• In 12-inch skillet, place hot water, milk, seasoning mix and uncooked pasta (from Ultimate Chicken Helper box). Heat to boiling over medium-high heat, stirring occasionally.
• Reduce heat. Cover; simmer 6 minutes, stirring occasionally.
• Stir in frozen corn, black beans and chicken. Return to boiling; reduce heat. Cover; simmer 5 to 7 minutes longer or until pasta and vegetables are tender. Remove from heat. Stir in creamy Cheddar cheese sauce (from Ultimate Chicken Helper box) until well mixed; stir in tomato and 3 tablespoons of the cilantro. Cook until hot. Sprinkle with remaining cilantro. Serve with lime wedges.

SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

SOUTHWESTERN CHICKEN FETTUCCINE

Steps:

• Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour.
• Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes).
• Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl.
• Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
• Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
• Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste.
• Transfer to a large bowl. Serve immediately.

CHEESY SOUTHWEST CHICKEN SANDWICHES

Steps:

• Heat skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove from heat.
• Top with salsa and Singles; cover. Let stand 2 min. Meanwhile, spread bottom halves of buns with dressing.
• Fill buns with lettuce and chicken.