Mexican Mac and Cheese With Chicken

Ingredients

• 2 boneless skinless chicken breasts
• 1 lb pasta shells
• 1 tablespoon butter
• 2 tablespoons garlic, minced
• 1/4 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup vidalia onion, chopped
• 1 teaspoon adobo seasoning
• 2 tablespoons flour
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1 teaspoon parsley
• 2 cups Mexican blend cheese (cheddar and monteray jack)

Directions

1. 1

   Preheat the oven to 400ºF.

2. 2

   Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.

3. 3

   In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.

4. 4

   Add chicken to pan.

5. 5

   Stir in the adobo powder, flour, chili powder and cumin.

6. 6

   Stir and cook until chicken is browned.

7. 7

   Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.

8. 8

   Stir in all of the cheese until melted.

9. 9

   Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.