Tender chicken, zesty salsa, pasta, and melted cheese come together in this comforting baked dish.
# Components:
→ Pasta
01 - 10 oz penne or rotini pasta (regular or gluten-free)
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (14 oz), diced
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 2 cups tomato salsa (mild or spicy)
09 - 1/2 cup sour cream
10 - 1/2 cup chicken broth
→ Cheese
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
→ Vegetables & Garnish
13 - 1 small red bell pepper, diced
14 - 1/2 red onion, diced
15 - 2 tbsp fresh cilantro, chopped (optional)
# Method:
01 - Set oven to 400°F and lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, smoked paprika, ground cumin, salt, and black pepper. Cook for 5 to 6 minutes until browned and cooked through.
04 - Add diced red bell pepper and red onion to skillet. Sauté for 2 to 3 minutes until slightly softened, then remove from heat.
05 - In a large bowl, mix cooked pasta, chicken and vegetables, tomato salsa, sour cream, and chicken broth until evenly coated.
06 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded cheddar and mozzarella cheeses. Top with the remaining pasta mixture and finish with the remaining cheeses.
07 - Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
08 - Remove from oven, let rest 5 minutes. Garnish with chopped cilantro if desired and serve hot.
