Creamy Chicken Mexican Pasta Bake

July 25, 2014

Creamy pasta dish made with fresh vegetables, herbs, and chicken making this a flavorful dish with Mexican flavor.

1 lb. Orzo pasta, boiled to al dente and drained
2-3 lbs. boneless, skinless chicken breast, sautéed or grilled, cut into 1 inch cubes
1 red bell pepper, diced
1 yellow onion, diced
3 ears of corn, cooked and kernels removed or 1 ½ cups of corn (I prefer fresh or frozen)
1 – 1 ½ cup fresh cilantro, torn into small pieces
2 fresh jalapenos, diced
4 ounce can diced green chiles
6 tablespoons butter
3 tablespoons flour
1 can (14.5 ounces) chicken broth
½ cup milk
½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 to 1 ½ cups Monterrey Jack Cheese
½ cup Cojita Mexican cheese
1 cup fresh pico, simple recipe: 1 large tomato diced, ½ white onion diced, ½ lime juice, 1/3 cup cilantro, salt, garlic powder to taste, pinch pepper

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. Make sure all the vegetables are diced,...
See the full directions on my site

Nutritions

Calories
1104

Sodium
1089mg
45% DV

Fat
66g
102% DV

Protein
17g
35% DV

Carbs
24g
8% DV

Fiber
3g
14% DV