Creamy Chicken Mexican Pasta Bake is made with fresh vegetables, herbs, and chicken- making this a flavorful dish with Mexican flavor.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8-12
Calories 510kcal
Author Sandra
Ingredients
1poundOrzo pastaboiled to al dente and drained
2-3poundsboneless skinless chicken breastsautéed or grilled, cut into 1 inch cubes
1red bell pepperdiced
1yellow oniondiced
3ears of corncooked and kernels removed or 1 ½ cups of corn (I prefer fresh or frozen)
1-1 1/2cupfresh cilantrotorn into small pieces
2fresh jalapenosdiced
4ouncesdiced green chiles
6tablespoonsbutter
3tablespoonsflour
14.5ounceschicken broth
1/2cupmilk
1/2teaspooncumin
1teaspoonchili powder
1/4teaspooncayenne pepper
salt and pepper to taste
1 to 1 1/2cupsMonterrey Jack Cheese
1/2cupCotija cheese
Fresh Pico: 1 cup
1large tomatodiced
1/2white oniondiced
1/2limejuiced
1/3cupcilantro leaves
saltto taste
garlic powderto taste
Instructions
Heat oven to 350. Lightly spray baking dish with cooking spray, I use a 1-2 qt. oval one, but you can use square too.
Cook pasta as directed and drain, set aside.
Dice peppers and onion, cook and cut into 1 inch cubes, toss together and set aside in a bowl.
In a large sauce pan, melt butter over medium heat. Stir in flour, cook until it starts to turn a light golden brown color. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat.
Stir in milk, cumin, chili powder, cayenne pepper and salt. Add Monterrey Jack cheese and stir until melted, remove from heat.
Add in vegetables and chicken, green chiles, then add in pasta. Stir until well combined.
Pour into prepared pan, cover, and bake in oven until pasta is warm and bubbly, about 15-20 minutes.
Remove from oven and serve. Top with Cotija cheese and fresh pico.
Fresh Pico Recipe
Combine all ingredients in a small mixing bowl. Season to taste and stir. Enjoy!