Southwest Pasta

1/2 lb. medium sized pasta, such as rotini
4 T. butter
2 cloves garlic
1 yellow bell pepper
1 red bell pepper
1-2 jalapenos (depending on how your tolerance is to heat)
2 cups frozen corn
1/3 cup all purpose flour
2 cups chicken stock
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 cup heavy cream
1/2 cup cheddar cheese
4 oz. cream cheese
1 cup mexican blend cheese
2 cups cooked chicken
1 1/2 cups crushed tortilla chips

Directions: Cook pasta for half the recommended time on the box. Drain and set aside. In the same pot, melt butter and saute onions, peppers and jalapenos for about 7 minutes on medium heat, add garlic and corn and cook for 2 minutes more. Sprinkle in flour and stir. Cook 1-2 minutes, then add chicken stock. Increase heat and cook for a few minutes until thickened, then add cumin, chili powder, salt, pepper, cheeses, cream, chicken and cooked pasta. Stir to combine and pour into a large casserole dish. Top with crushed tortilla chips and bake at 350 for 20-30 minutes or until hot and bubbly.

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Sep 7, 2012