Monday, February 18, 2013

Mexican Chicken Bowties

This is my version of Macaroni and Cheese. 
I've loved making this AND it freezes really well. I usually make A LOT of it and freeze it.
I love the flavors that add a touch of heat, along with those that add a refreshing twist with the tomato and the comfort of Monterey Jack Cheese. 
It's an all around delicious centerpiece to a meal. 

2 cups chopped rotisserie chicken (OR, you can use regular cooked & chopped chicken breasts)
1 tsp. Olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 tsp. chili powder
1 (28oz) can no-salt added stewed tomatoes, undrained
1 tsp. cumin
1 tsp. oregano
4 cups medium shaped pasta, cooked (I cook them, so they still have a little bite (pre al dente) to them, because they will continue cooking in the oven--if you cook your pasta past al dente, it will cook MORE in the oven and taste a little mushy)
1/4 C ripe olives, sliced (optional, if you DO not like olives)
1 C. reduced fat shredded Monterey Jack Cheese

Heat oil in a large saucepan over medium heat until hot.
Add onion, garlic and saute until soft. About 3 minutes.
Add the chili powder and mix well.
Add the tomatoes, cumin and oregano. Simmer about 15 minutes.
Add the cooked pasta, chicken and olives and mix well.

Preheat oven to 375 degrees.
Spoon mixture into a 2 qt. baking dish sprayed with non-stick cooking spray.
Sprinkle with cheese.
Cover and Bake about 15 min. or until heated through.
Serve with some fresh veggies
or a crunchy and robust garden salad.
Let me know what you think!

A family favorite at our house, could be at yours too!

Original recipe derived from (Mexican Chicken Casserole Recipe)
but with a few deviations.

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