# Ingredient List:
→ Pasta
01 - 10 oz penne or rotini pasta (regular or gluten-free)
→ Chicken
02 - 14 oz boneless, skinless chicken breasts, diced
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
12 - 1 cup shredded mozzarella cheese
→ 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 the pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, smoked paprika, 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. Sauté for 2 to 3 minutes until vegetables soften slightly. Remove from heat.
05 - In a large bowl, mix cooked pasta, chicken and vegetables, tomato salsa, sour cream, and chicken broth until evenly combined.
06 - Spread half of the pasta mixture evenly in the prepared baking dish. Sprinkle half of the cheddar and mozzarella cheeses over the top. Add the remaining pasta mixture and top with the remaining cheeses.
07 - Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped cilantro if desired and serve warm.
