Best 2 Chipotle Chicken Pasta Bake Recipes

CHIPOTLE CHICKEN PASTA BAKE

Steps:

• 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.
• 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.
• 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.
• Top with the crushed nachos and cheese.
• Bake at 350 for 25 minutes or until bubbly and cheese is melted.

CHIPOTLE CHICKEN PASTA BAKE

Steps:

• 1. Prepare pasta as directed on package. Cook 2 minutes less than they say. (The pasta will be baked, so it will continue to cook in the oven)
• 2. While past is cooking... Pour all 3 jars of alfredo sauce in a large bowl, then stir in 2-3 tablespoons of Tones Chipotle Seasoning, 1 cup of cheese and entire bag of fajita chicken strips.
• 3. Drain pasta and add to the mixture in large bowl. Stir until well coated.
• 4. Pour into prepared 15 x10 baking dish and top with remaining cheese. Bake at 350 degrees until warmed through and the cheese is bubbly. (remember, the chicken is fully cooked already)