Chipotle Chicken Pasta Bake Recipe

Name: Chipotle Chicken Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts, cubed into bite size pieces; 4 sun-dried tomatoes; 1/2 cup hot water; 2 1/2 cups elbow macaroni (this is the uncooked measure); 2 tablespoons olive oil; 3 garlic cloves, chopped; 1/2 cup celery, sliced; 1 (4 ounce) can chipotle peppers, drained and chopped SAVE the juice; 2/3 cup onion, chopped; 1 (12 ounce) can corn, drained; 4 tablespoons butter; 4 tablespoons flour; 2 cups milk; 1/2 teaspoon cumin; 2 cups cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 1/3 cup parmesan cheese; 3/4 cup nacho chip, crushed; 1/2 cup cheese

Servings: persons

2 boneless skinless chicken breasts, cubed into bite size pieces
4 sun-dried tomatoes
1/2 cup hot water
2 1/2 cups elbow macaroni (this is the uncooked measure)
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup celery, sliced
1 (4 ounce) can chipotle peppers, drained and chopped SAVE the juice
2/3 cup onion, chopped
1 (12 ounce) can corn, drained
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon cumin
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/3 cup parmesan cheese
3/4 cup nacho chip, crushed
1/2 cup cheese

1
In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
2
Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
3
Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
4
Top with the crushed nachos and cheese.
5
Bake at 350 for 25 minutes or until bubbly and cheese is melted.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cubed into bite size pieces, 4 sun-dried tomatoes, 1/2 cup hot water, 2 1/2 cups elbow macaroni (this is the uncooked measure), and more.

Yes, Chipotle Chicken Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Chicken Pasta Bake

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