I was uncertain about this recipe at first but upon first taste it went from "humm" to "yumm!"
To prepare the chicken breasts:
- Preheat oven to 375 F
- Place chicken on pan with aluminum foil
- Season chicken on both sides with either packaged taco seasoning or a mixture of salt, pepper, cumin, paprika, chili powder, garlic and onion powder
- Wrap foil around chicken to create a "packet"
- Bake for 35-45 minutes or until done
The rest of the recipe (adapted from howsweeteats.com)
What you need:
2 boneless, skinless chicken breasts, cooked and shredded
2 cups dry noodles (I used wacky-mac spirals but small pasta will do)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup corn (I used frozen and did not thaw)
3 garlic cloves, minced
1 tablespoon olive oil
1/2 tablespoon cumin
1 teaspoon chili powder
pinch of cayenne pepper
1 tablespoon butter
1 tablespoon flour
2 cups milk
1 cup grated mexican cheese
1 1/2 cups grated sharp cheddar cheese
1/4 cup grated parmesan cheese
crushed tortilla chips
salt and pepper
What to do:
Preheat oven to 350 degrees.
Prepare pasta water, bring to a boil, and cook noodles. When the noodles are done, drain and add to the chicken/vegetable medley that you will prepare next.
While noodles are cooking, heat a skillet on medium heat and add olive oil. Add onions and peppers and saute until soft, about 5-6 minutes. Add garlic and corn and cook for another minute. Add shredded chicken and seasoning. Turn heat down to low.
Heat a small saucepan on medium heat and add butter. Once butter is sizzling, add flour and whisk to create a roux. Cook flour mixture for about 1-2 minutes, whisking continuously. Add milk and turn heat down medium-low. Add cheeses and stir, allowing cheese to melt and and sauce to thicken. Once sauce is thick, add it to the chicken and pasta and mix to combine.
Spray 8.5 x 11 pan with PAM and add mac and cheese. Top with crumbled tortilla chips.
Bake at 350 for 20 minutes.