12 oz. pasta shapes, such as rotini
1 tbsp. olive oil
2 boneless, skinless chicken breasts, diced
1 tsp. cumin
½ tsp. paprika
Dash of cayenne pepper
Salt and pepper, to taste
2 tbsp. butter
3 bell peppers (multiple colors), seeded and thinly sliced
1 small to medium yellow onion, thinly sliced
3 cloves garlic, minced
1 (4 oz.) can diced green chiles
½ cup sour cream
6 oz. shredded sharp cheddar cheese*
6 oz. shredded pepper jack cheese*
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Preheat the oven to 400˚ F. Butter a 2 quart baking dish. Bring a large pot of water to boil. Cook pasta according to the package directions just until al dente. Drain well.
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Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Season with salt and pepper to taste. Remove the chicken to a large bowl; set aside.
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In the same skillet, melt the butter. Add the sliced peppers and onion to the pan and sauté until tender, about 5 minutes. Mix in the garlic and green chiles and sauté about 2 minutes more. Remove from the heat and transfer the veggie mixture to the bowl with the chicken. Add the sour cream and shredded cheeses to the bowl along with the pasta. Mix everything together until well combined. Transfer to the prepared baking dish.
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Bake for 15 minutes until slightly browned and bubbling. Let cool briefly before serving.
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*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.