Creamy Chicken Mexican Pasta Bake
INGREDIENTS
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s, herbs, and chicken making this a flavorful dish with Mexican flavor.
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Ingredients
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1 lb. Orzo pasta, boiled to al dente and drained
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2-3 lbs. boneless, skinless chicken breast, sautéed or grilled, cut into 1 inch cubes
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1 red bell pepper, diced
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1 yellow onion, diced
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3 ears of corn, cooked and kernels removed or 1 ½ cups of corn (I prefer fresh or frozen)
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1 – 1 ½ cup fresh cilantro, torn into small pieces
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2 fresh jalapenos, diced
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4 ounce can diced green chiles
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6 tablespoons butter
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3 tablespoons flour
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1 can (14.5 ounces) chicken broth
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½ cup milk
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½ teaspoon cumin
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1 teaspoon chili powder
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¼ teaspoon cayenne pepper
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Salt and pepper to taste
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1 to 1 ½ cups Monterrey Jack Cheese
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½ cup Cojita Mexican cheese
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1 cup fresh pico, simple recipe: 1 large tomato diced, ½ white onion diced, ½ lime juice, 1/3 cup cilantro, salt, garlic powder to taste, pinch pepper
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