Ingredients
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3 tablespoons light margarine
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3 garlic cloves, minced (1 1/2 tsp)
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1 1/2 teaspoons cumin
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1 1/2 teaspoons coriander
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1/4 cup unbleached all-purpose flour
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2 cups low-fat milk
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1 large jalapeno pepper, seeded and chopped
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1/4 teaspoon cayenne pepper
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1 1/2 teaspoons salt
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2 cups diced tomatoes, canned, undrained
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1/2 cup part-skim mozzarella cheese, grated
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1/2 cup low-fat cheddar cheese, grated
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1/2 cup low-fat swiss cheese, grated
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2 cups cooked chicken breasts, chopped
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1 lb penne pasta, cooked and drained
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1/2 cup parmesan cheese, grated
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1 1/2 cups onions, chopped
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1/2 cup dried breadcrumbs
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a large saute' pan, and add the onion, garlic, cumin, and coriander.
- Cook for 2 to 3 minutes, stirring often, or until the onion is soft.
- Mix in the flour, and cook the mixture over moderate heat for 1 minute, stirring constantly.
- Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended.
- Bring this to a boil, lower, the heat to a simmer, and stir in the jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice.
- Simmer for 15 minutes.
- Remove the pan from the heat, and stir in the mozzarella cheese, cheddar cheese, and Swiss cheese, blending until well mixed.
- Combine the sauce, cooked pasta and the chicken in a large mixing bowl.
- Place the sauced pasta in a 9X13-inch baking dish, sprayed with cooking spray.
- In a small bowl, mix the Parmesan cheese with the bread crumbs.
- Sprinkle the Parmesan topping over the pasta.
- Bake for 30 to 35 minutes, until the crumb topping is golden brown.