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Ingredients
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1 lb Rigatoni, Ziti or other medium pasta shape, uncooked
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2 tsp vegetable oil
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1 medium onion, chopped
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1 garlic clove, minced
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1 jalapeņo, seeded and minced
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3 Tbs chili powder
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1 28-oz. can diced tomatoes, undrained
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1 tsp cumin
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1 tsp dried oregano
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8 oz cooked boneless, skinless chicken breast, julienned
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1/4 cup ripe olives
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1 cup (4 oz.) grated Monterey Jack cheese, Queso Quesadilla or Havarti with Jalapeņo Pepper cheese, divided
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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 jalapeņo 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.
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