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Erin's Mexican Macaroni Chicken Casserole
by Erin Broussard
serves: 4
  4-6 servings
Ingredients:
  8 ounces   elbow or small shell pasta
  2 teaspoons   olive oil
  1   large carrot, grated
  1   medium green bell pepper, finely chopped
  1 tablespoon   minced garlic
  3/4 lb   chicken tenders, cut into 3/4 inch pieces
  2 teaspoons   ground cumin
  1 1/2 teaspoons   dried oregano
  1/2 teaspoon   salt
  1/4 teaspoon   ground red pepper
  2 cups   shredded Monterey Jack cheese, divided
  1 jar   tomato salsa, divided (16 ounces)
Directions:
  Cook pasta. Meanwhile, heat oil in large nonstick skillet over medium heat. Add carrot, bell pepper and garlic; cook and stir 3 minutes until vegetables are tender. Add chicken, increase heat to medium-high; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Add cumin, oregano, salt and red pepper; cook and stir 1 minute. Remove from heat, set aside.

Grease 13x9 inch microwavable dish. Drain and rinse pasta under cold running water; place in large bowl. Add chicken mixture, 1 cup cheese and 1 cup salsa. Mix well, pour into prepared dish. Top with remaining cheese and salsa. Cover with plastic wrap, microwave on High 4 to 6 minutes.