| 8 | ounces orecchiette or other small shaped pasta |
| 1 | tablespoon vegetable oil |
| 1 | medium onion, chopped |
| 1 | medium green bell pepper, chopped |
| 2 | cloves garlic, minced |
| 2 | cups shredded, cooked chicken |
| 1 | can (11 oz) corn kernels, drained |
| 1 | can (4.5 oz) green chiles, drained |
| 1 | cup ricotta cheese |
| 1½ | cups shredded Monterey jack cheese, divided |
| ½ | tsp chili powder |
| 1½ | cups salsa, divided (make this a salsa you really like, since the flavor of the final dish will be made or broken by how much you like the salsa you use.) |
| chopped green onions | |
| tortilla chips |
While pasta is cooking, heat oil in skillet over medium heat. Add onion and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook an additional 30 seconds.
In a large bowl, combine pasta, onion mixture, chicken, corn, chilies, ricotta cheese, ½ cup Monterey jack and chili powder.
Spoon some salsa onto the bottom of a 9×13 casserole dish and spread to cover the bottom of the dish. Spoon chicken mixture on top of salsa. Top with remaining salsa and spread evenly with remaining cheese. Bake until mixture is heated through, about 20-25 minutes.
Spread chopped green onions over the top of the dish and serve over tortilla chips.