Southwestern Shells with Chicken & Corn
The chilis in this southwestern style dish will surely heat things up.
Prep Time: 10 min
Cook Time: 30 min
Serves: 6
Ingredients
- 16 ounces Luxury Sea Shell Pasta
- 2 tablespoon olive oil
- 3/4 pound boneless skinless chicken breasts, cut into half inch strips
- 2 teaspoons flour
- 2 cup whole milk
- 2-1/2 cups shredded Monterey Jack cheese, divided
- 2 cup frozen corn, thawed and drained
- 3/4 cup thick and chunky salsa
- 1 1/2 (4 ounce) can chopped green chilis, optional
Directions
- Preheat oven to 350ºF.
- Cook and drain pasta according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook about 1 minute or until heated through.
- Sprinkle with flour and stir while cooking for 1 more minute. Reduce heat; slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
- Remove from heat; add 3/4 cup cheese, corn, salsa and green chilis, if desired. Add hot pasta and mix well.
- Spoon into lightly greased baking dish. Sprinkle remaining cheese over top. Bake for 20-25 minutes.
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