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chili chicken and cheddar baked pasta



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  • Carbohydrates: 526.6
  • Fats: 20.0
  • Dietary Fiber: 30.0
  • Minerals: 12.0
  • Proteins: 68.0
  • Vitamins: 33.0
  • Water: 22.0


  1. Preheat the oven to 400f
  2. Spray a large baking dish with nonstick spray
  3. Bring a large pot of salted water to a boil
  4. Add the pasta and cook until it is al dente
  5. About 10 minutes
  6. Drain and set aside
  7. Meanwhile
  8. In a large soup pot
  9. Melt the butter over medium-high heat
  10. Add the bell peppers
  11. Chili pepper and bacon and cook until the peppers soften
  12. About 4 minutes
  13. Add the scallions and cook 1 minute more
  14. Stir in the adobo sauce
  15. Flour
  16. Chili powder and cumin and cook for 1 minute
  17. Gradually whisk in the milk and simmer until the sauce thickens
  18. About 5 minutes
  19. Remove from heat
  20. Stir in 3 / 4 cup of each cheese and cilantro
  21. Stir in the cooked pasta and chicken
  22. Spoon the pasta mixture into the prepared baking dish
  23. Sprinkle the remaining cheese over the top
  24. Bake until the cheese is melted and bubbly
  25. About 10 to 15 minutes

Step 16

Total Time in Minute 30

Ingredients Count 17

cooking chili  chicken and cheddar baked pasta

See More Relate Photo


Farfalle pasta


Red bell pepper

Green bell pepper

Jalapeno pepper

Canadian bacon


Adobo sauce

All-purpose flour

Chili powder

Ground cumin


2% low-fat milk

Low-fat cheddar cheese

Low-fat monterey jack cheese

Fresh cilantro leaves

Cooked chicken breasts

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