I’ve been singing about my love addiction to Pinterest lately. My favorite use for it is to find new recipes to spice up my meal plan. A couple weeks ago I tried out a recipe for Chicken Queso Pasta and made a few tweaks. The result was a homerun recipe! My husband LOVED it and has asked for it to be on the regular meal plan rotation. He even ate the leftovers for lunch two days in a row! Now, that is saying something! (:
:: Chicken Queso Pasta
1/2 (or a little more) of a 10 oz box of mezze penne pasta
1 teaspoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
8 ounces sharp cheddar cheese, divided
1 can drained Ro*Tel tomatoes
2 cups cooked shredded chicken
Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.
Cook the pasta according to the package directions, but reduce the cooking time by two minutes.
In a medium pot heat the oil over medium heat. Once it begins to shimmer add the garlic. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.
Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.
Turn off the heat and add the cream cheese and 6 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes & chicken. Stir in the pasta.
Then, pour the pasta into the prepared casserole dish and top with the remaining shredded cheese.
Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.