Ingredients
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12 ounces shell pasta
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1 tablespoon olive oil
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1 tablespoon flour
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1 1/2 cups milk
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2 cups shredded monterey jack cheese, divided
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1 1/2 cups frozen corn, thawed and drained
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1/2 cup thick & chunky salsa
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1 (4 ounce) can chopped green chilies
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1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
Instructions
- Preheat oven to 350 degrees.
- Cook and drain pasta according to package directions.
- Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
- Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
- Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
- Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.