# Components:
→ Pasta
01 - 10 oz penne or rotini pasta (regular or gluten-free)
→ Chicken
02 - 2 medium boneless, skinless chicken breasts, diced (14 oz)
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 2 cups tomato salsa (mild or spicy)
09 - 1/2 cup sour cream
10 - 1/2 cup chicken broth
→ Cheese
11 - 1 cup shredded cheddar cheese (about 100 g)
12 - 1 cup shredded mozzarella cheese (about 100 g)
→ Vegetables & Garnish
13 - 1 small red bell pepper, diced
14 - 1/2 red onion, diced
15 - 2 tbsp fresh cilantro, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil salted water and cook pasta until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, smoked paprika, ground cumin, salt, and black pepper. Cook for 5 to 6 minutes until chicken is browned and cooked through.
04 - Add diced red bell pepper and red onion to the skillet with chicken. Sauté for 2 to 3 minutes until vegetables soften slightly. Remove from heat.
05 - In a large mixing bowl, combine cooked pasta, chicken and vegetables, tomato salsa, sour cream, and chicken broth. Mix thoroughly to coat all ingredients evenly.
06 - Spread half of the pasta mixture in the prepared baking dish. Sprinkle with half of the shredded cheddar and mozzarella cheeses. Layer the remaining pasta mixture on top, then sprinkle with the remaining cheeses.
07 - Bake uncovered in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh cilantro if desired and serve warm.
