March 30, 2008 Mexican Pasta Casserole

Easy Tastebud Delights

03.30.08 Edition (March 30, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you. If you are an avid reader of the newsletter, I'm sure you've noticed that some of the issues are missing. I have fallen a bit behind and will be adding them slowly. Fear not! I won't send more than 2 a day until I'm caught up.

Today's recipe sounds quite tasty. Lately the preshredded, flavoured cheeses have been on sale for over half off so I have been buying them to try the different flavours out. I normally make my own in the food processor but these bags are quite a time saver, not to mention the nacho flavoured cheese has the jalapeno peppers included. When I make this recipe, I will definitely substitute the preshredded and take out the minced jalapeno. Enjoy!

Mexican Pasta Casserole
Serves 6 to 8

1 lb. uncooked penne pasta
2 tsp. vegetable oil
1 medium chopped onion
1/2 tsp. minced garlic
1 seeded and minced jalapeno pepper
3 tbsp. chili powder
1 can undrained diced tomatoes
1 tsp. cumin
1 tsp. dried oregano
8 oz. cooked boneless, skinless chicken breast, cut into thin slices
1/4 cup ripe, sliced olives
1 cup (4 oz.) grated Monterey Jack or Mozzarella cheese, divided

1. Preheat oven to 375 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well.

4. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top.

5. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Each Serving Provides:329 Calories22.5 g Protein32.6 g Carbohydrates13.3g Fat32.2 mg Cholesterol518.5 mg SodiumCalories from Fat 17%
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