Easy Mexican Chicken Casserole Recipe | Quick & Flavorful

INGREDIENTS

8 ounces elbow or small shell pasta 2 teaspoons olive oil 1 large carrot, grated 1 medium green bell pepper, finely chopped 1 tablespoon minced garlic 3/4 pound chicken tenders, cut in 3/4-inch pieces 2 teaspoons ground cumin 1‑1/2 teaspoons dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon ground red pepper 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 jar (16 ounces) tomato salsa, divided

PREPARATION:

Microwave Directions

1. Cook pasta according to package directions. Meanwhile, heat oil in large nonstick skillet over medium heat. Add carrot, bell pepper and garlic; cook and stir 3 minutes until vegetables are tender. Add chicken, increase heat to medium-high; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Add cumin, oregano, salt and red pepper; cook and stir 1 minute. Remove from heat; set aside.
2. Grease 13X9-inch microwavable dish. Drain and rinse pasta under cold running water; place in large bowl. Add chicken mixture, 1 cup cheese and 1 cup salsa. Mix well; pour into prepared dish. Top with remaining 1 cup salsa and 1 cup cheese. Cover with plastic wrap; microwave on HIGH 4 to 6 minutes, turning dish halfway through cooking time. Serve immediately.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 1443 mg Protein 42 g Fiber 2 g Carbohydrate 52 g Cholesterol 102 mg Total Fat 23 g Calories 591 DIETARY EXCHANGE: Fat 1-1/2 Meat 5 Vegetable 1 Starch 3