This was pretty good, I think next time I'd substitute taco seasoning for the chili powder. Maybe cheddar for the pepperjack too:) It would also be easy to add corn, black beans or cilantro.
1lb boneless chicken breast halves, cut in half horizontally if large
1box (12oz) garden rotini pasta
1 red pepper, diced
1T unsalted butter
1T flour
1 1/2t chili powder
1/2t salt
1 1/4c milk
8oz pepperjack cheese, shredded
3 scallions, trimmed and sliced
1 1/2c crushed lime-flavored tortilla chips
Bring a lg pot of water to boiling. Add chicken and simmer until done. About 12 min. Remove chicken from water and bring back to boiling; add a little salt to water.
Add pasta to boiling water and cook as per package directions, about 9min. Add red pepper during the last minute. Drain.
Meanwhile, melt butter in a medium size sauce pan over med heat. Wisk in flour, chili powder and salt. Add milk in a thin stream, wisking constantly. Bring to a simmer over med-high heat; simmer 2 min. Remove from heat and wisk in shredded cheese.
Shred chicken into bite-size pieces. In a large bowl combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed tortilla chips.
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