Categories: Chicken, Main Dish, Rachael Ray, Tex-Mex

Ingredients

• coarse salt
• 1 lb penne rigate or 1 lb cavatappi pasta
• 2 tablespoons vegetable oil
• 4 boneless skinless chicken breast halves, cut into bite-size pieces (6 oz. each)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons chili powder
• coarse black pepper
• 1 large yellow onion, chopped
• 3 garlic cloves, chopped
• 1 jalapeno, seeded and chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 lb sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup fresh flat-leaf parsley, chopped

Directions

1. Preheat the broiler to high and position the rack 8 inches from the heat.

2. Bring a large pot of water to boil; salt the boiling water and cook the pasta until slightly undercooked?a little chewy at the center.

3. While the water is coming to a boil, preheat a large skillet over med-high heat with the vegetable oil.

4. Season the chicken with cumin, coriander, chili powder, salt, and pepper; add the seasoned chicken to the hot skillet and cook 4-5 minutes or until lightly browned.

5. Add in the onions, garlic, and jalapeno peppers; continue to cook 5 minutes.

6. While the chicken is cooking with the onions, make the cheddar sauce.

7. In a medium saucepan, melt the butter and add the flour to it.

8. Cook 1-2 minutes over medium heat, then whisk in the milk.

9. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.

10. Season with a little salt and pepper; remove cheese sauce from heat.

11. Once the pasta is cooked, drain it and add back into the large pot.

12. Add in the contents of the chicken skillet and all the cheddar sauce; stir to combine.

13. Transfer mixture to a baking dish and place under the broiler to lightly brown.

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