Last night was one of those nights where I didn’t really want to use the recipe I’d picked out when making up the menu, and decided to fly by the seat of my pants. It was a haphazard process, where I flung together what I had in the cupboard. As often happens, to my surprise, it was a great hit. I have been asked to make it again, so I thought I’d better write it down.
Mexican Chicken Pasta Bake
Serves 6
3 cups rotini twists (Mueller), uncooked
2 cups cooked chicken — shredded
14 1/2 ounces diced tomatoes with green chiles
1 1/2 cups salsa (I used Garden Fresh Wild Mild)
6 ounces tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 cups water
2 cups shredded brick cheese
Preheat oven to 350 F. Spray a 9×13 pan with cooking spray.
Cook the pasta as directed, until al dente.
Combine pasta, chicken, tomatoes and salsa in a large bowl.
In another bowl, combine tomato paste and water, whisking until thoroughly mixed.
Add tomato paste mixture to the pasta mixture and stir well.
Pour mixture into baking pan, then sprinkle cheese on top. Bake for 30 minutes, or until cheese is melted.
– - – - – - – - – - – - – - – - – - –
Per Serving (excluding unknown items): 278 Calories; 14g Fat (31.7% calories from fat); 26g Protein; 41g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 761mg Sodium.
