-
1
1.
-
2
Preheat oven to 375 F. 2.
-
3
Heat the oil in a large skillet over medium high heat.
-
4
Add the mushrooms and bell pepper.
-
5
Saute until the veggies are soft, about 3 minutes.
-
6
3.
-
7
Add the spinach to the skillet and season with salt, pepper and garlic powder.
-
8
When all the spinach has wilted down, remove the pan from the heat.
-
9
Set to the side.
-
10
4.
-
11
Put a large pot of water on to boil for the pasta.
-
12
5.
-
13
Meanwhile, melt the butter over medium heat in a 3 quart sauce pan.
-
14
Then whisk the flour into the melted butter and cook, while whisking for about 3 minutes.
-
15
6.
-
16
Slowly whisk the milk into the flour butter mixture.
-
17
7.
-
18
When the milk is hot, whisk in the cheeses.
-
19
8.
-
20
When the cheeses have melted, stir the Rotel chilies and tomatoes into the sauce.
-
21
Remove the pan from the heat and set to the side.
-
22
9.
-
23
When the water comes to a boil, add a generous amount of salt and the pasta.
-
24
Cook the pasta for only 6 minutes.
-
25
Then drain the water off the pasta and keep the pasta in the pot.
-
26
10.
-
27
If your chicken is cold, then just heat it through (put it in the microwave for a minute or two, just until warmed).
-
28
11.
-
29
Stir the cooked veggies, cheese sauce, chicken and scallions into the pasta.
-
30
12.
-
31
Pour the pasta into about an 8 x 11 x 2 inch casserole dish, top with the crushed tortilla chips, and bake for 30 minutes.
