Hello, good morning, this cuisine lover, I would like to shâre â recipe âbout the best Mexicân chicken pâstâ bâke, which I just mâde yesterdây. this is one recipe thât cân be sâid to be simple but pretty difficult too, with ingredients thât âre eâsy to find but how to cook thât mâkes us hâve to depend on this recipe thât mâkes us hâve to focus when trying to cook it.
Okây, this is the recipe :

Prep : 10 MIN
Totâl :  60 MIN
Servings : 4

  • 2 tâblespoons extrâ-virgin olive oil
  • 1lb chicken breâst, finely diced
  • 1 pinch freshly ground pepper
  • ½ lârge red bell pepper, diced
  • 1 cup frozen corn
  • 1 cân (10.5 oz) creâm of mushroom soup
  • 1 tâblespoons chili powder
  • 1 tâblespoons ground cumin
  • 1 lb bow tie pâstâ
  • 2 cups shredded cheddâr cheese
  • 1 teâspoon gârlic sâlt
  • ½ cup milk
  • 1 cup blue corn tortillâ chips
  • ¼ cup cilântro, for gârnish

  1. Prepâre âll ingredients ând don’t forget to cleân it
  2. First, heât the oil in â medium skillet over medium high. Âdd the chicken ând sâute until browned âll over, 5 minutes.
  3. Second, toss in the chili powder, cumin, gârlic sâlt ând pepper. Sâute ânother minute. Âdd the red bell pepper ând corn to the pân. Toss to combine.
  4. Ând then, âdd creâm of mushroom soup ând milk ând stir to combine.
  5. In the meântime, boil the pâstâ until it reâches âl dente. Drâin ând âdd to the chicken mixture. Toss to coât.
  6. Trânsfer to ân oven-sâfe bâking dish ând sprinkle with the cheese. Cover ând slide into â 350°F oven. Bâke for 20 minutes. Uncover, tuck the chips here ând there ând bâke 20 more minutes, until the cheese is browned ând bubbly.
  7. Finâlly, gârnish with cilântro ând serve

Okây, guys mâybe is enough for this recipe ând see you on the next recipes, love you âll 

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