Cheesy Southwest Chicken Pasta
1 lb of Rotini Pasta
1 can of Ro-tel Mild Diced Tomatoes & Green Chilies
1 can of Yellow Sweet Corn
1/2 cup of Diced Green Bell Peppers
1 16oz jar of Ragu Double Cheddar Cheese Sauce (Can substitute brand or types as you like)
6 skinless Chicken thighs
2 cups of Shredded Sharp Cheddar Cheese
Seasonings (I use sea salt, black pepper, garlic powder, & poultry seasoning)
+ Preheat the oven to 350 degrees F. Place wire racks on a cooking sheet (or use a broiling pan) and spray with Pam cooking spray.
+ Remove as much of the excess fat & skin as possible from each chicken thigh. lay them out upside down on the cooking rack assembly you've prepared. Liberally coat with Seasonings, turn each piece over and coat the tops with Seasonings as well.
+ Put in oven for about 30 minutes. (Your oven may vary.)
+ About 10 minutes before the chicken is done start boiling your pasta water. Cook pasta as you normally would and drain once its done.
+ Turn off oven, remove pan, and set aside to allow chicken to cool to the touch.
+ Put 2 to 3 tablespoons of margarine (or butter) in the pot you cooked the pasta in. Pour in the cheese sauce, Ro-tel, corn, & bell peppers. Stir and leave on a medium low heat.
+ Once the chicken is cool enough to handle. Pull it apart by hand (being sure to remove any bones and grizzle) shred into small pieces and dump into the pot as you go.
+Once all the chicken is shredded and in the pot give it a stir and pour in the cooked pasta. Stir again thoroughly and serve.
+ Top each bowl full with the shredded sharp cheddar cheese.
This recipe serves 6 at 674 calories a serving (as written, if you make substitutions this will of course change).
I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!