Ingredients
1 lb Rigatoni, Ziti or other medium pasta shape, uncooked
|
2 tsp vegetable oil
|
1 medium onion, chopped
|
1 garlic clove, minced
|
1 jalapeño, seeded and minced
|
3 Tbs chili powder
|
1 28-oz. can diced tomatoes, undrained
|
1 tsp cumin
|
1 tsp dried oregano
|
8 oz cooked boneless, skinless chicken breast, julienned
|
1/4 cup ripe olives
|
1 cup (4 oz.) grated Monterey Jack cheese, Queso Quesadilla or Havarti with Jalapeño Pepper cheese, divided
|
|
Procedure
Preheat oven to 375-o F. Prepare pasta according to package directions.
While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.
|