Southwestern Shells With Chicken and Corn

Ingredients

• 12 ounces shell pasta
• 1 tablespoon olive oil
• 1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1 tablespoon flour
• 1 1/2 cups milk
• 2 cups shredded monterey jack cheese, divided
• 1 1/2 cups frozen corn, thawed and drained
• 1/2 cup thick & chunky salsa

• 1 (4 ounce) can chopped green chilies

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cook and drain pasta according to package directions.

3. 3

   Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.

4. 4

   Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.

5. 5

   Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.

6. 6

   Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.