Southwestern Chicken-Pasta Bake

• 3 teaspoons salt (divided )
• 12 ounces linguine
• 8 tablespoons unsalted butter
• 1 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 (6 ounce) can tomato paste
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
• 2 cups four-cheese mexican cheese
• 4 cups diced cooked chicken
• 1 tablespoon chopped fresh cilantro (optional)

1. 1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain.
2. 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer.
3. 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts.
4. 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.

salt, linguine, unsalted butter, green bell pepper, onion, garlic, cumin, chili powder, tomato paste, allpurpose, milk, tomatoes, fourcheese, chicken, fresh cilantro

Taken from www.food.com/recipe/southwestern-chicken-pasta-bake-501950 (may not work)