Mexican Chicken Pasta Casserole

• 12 ounces rigatoni pasta (or 12 ounces other medium pasta shape) or 12 ounces ziti pasta (or 12 ounces other medium pasta shape)
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 jalapeno chile, seeded and minced
• 2 tablespoons chili powder
• 1 (28 ounce) can diced tomatoes, undrained
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 8 ounces boneless skinless chicken breasts, cooked and cut into thin strips
• 1/4 cup ripe olives, chopped
• 1 cup monterey jack cheese, Queso cheese, Jalapeno Havarti Cheese, shredded and divided
• vegetable oil cooking spray

1. Preheat oven to 375u0b0F Prepare pasta according to package directions.
2. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
3. When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.

rigatoni pasta, vegetable oil, onion, garlic, jalapeno chile, chili powder, tomatoes, cumin, oregano, chicken breasts, ripe olives, cheese, vegetable oil cooking spray

Taken from www.food.com/recipe/mexican-chicken-pasta-casserole-488760 (may not work)