Southwestern Shells with Chicken and Corn

By jasonhewitt

Ingredients

• 12 oz medium pasta shells
• 1/2 pound chicken breast
• 2 Tbs flour
• 2 tsp vegetable oil
• 12 oz can evaporated skim milk
• 8 oz shredded Monterrey Jack cheese (2 C)
• 1 1/2 C frozen corn kernels
• 2/3 C chopped scallions
• 1/2 C thick and chunky salsa (or a small jar of Mild Pace)
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

Preheat oven to 375 degrees

Cook and drain pasta. Rinse under cold water; drain again.

Combine chicken and flour; toss to coat. In a large non stick skillet, heat oil until hot. Add chicken and cook until brown on all sides (about 3 minutes).

Reduce heat to medium-low. Gradually add evaporated milk, and cook, stirring constantly until the milk begins to simmer, about 3 minutes. Continue to cook until mixture is reduced, another 1 minute. Remove from the heat and stir in 1 cup of the cheese, the corn, scallions, salsa, green chilies with their liquid, salt and pepper. Add the chicken mixture to the pasta shells and toss well to combine.

Spoon mixture into a prepared dish and sprinkle with remaining 1 C cheese. Bake for 20 to 25 minutes, or until top is lightly golden.

Serves: 6
Working time 6 minutes, total time 40 minutes.