This recipe is not one of the popular one-pot meals. It is delicious though, and worth every bit of extra effort. Your family will request this over and over, as mine does!
Tex-Mex Chicken Cheddar Pasta
12 ounces whole wheat rotini pasta
3 tablespoons butter
1 cup onion, diced
1 cup green, red, yellow, or orange pepper, diced (I use a combination)
2 tablespoons whole wheat flour
1 cup chicken stock
1 cup milk
8 ounces (by weight) shredded cheddar cheese
1/2 teaspoon cumin
1 teaspoon salt 1/2 teaspoon pepper
2 cups cooked cubed chicken (breasts or thighs)
1/2 teaspoon crushed red pepper
Bring a large pot of water to boil. Cook pasta to al dente stage and drain; set aside.
Melt butter in a large saute pan. Add onions and pepper and cook until softened, about 5 minutes.
Stir in flour and cook 2 minutes. Slowly whisk in chicken stock and milk, preventing lumps. Increase heat to thicken the sauce.
Season with salt, pepper, cumin and the crushed red pepper. Stir to combine.
Take the pan off the burner and sprinkle with grated cheese and stir continuously to melt into the sauce evenly.
Return to burner, turning down to medium-low. Add the chicken, and cooked rotini. Toss to coat everything evenly in the sauce. Taste and adjust seasonings.
Serve on individual plates. Garnish with a small amount of extra shredded cheese and crushed red pepper on top.