Mexican Mac And Cheese With Chicken

• 2 boneless skinless chicken breasts
• 1 lb pasta shells
• 1 tablespoon butter
• 2 tablespoons garlic, minced
• 1/4 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup vidalia onion, chopped
• 1 teaspoon adobo seasoning
• 2 tablespoons flour
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1 teaspoon parsley
• 2 cups Mexican blend cheese (cheddar and monteray jack)

1. Preheat the oven to 400u0b0F.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
3. In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
4. Add chicken to pan.
5. Stir in the adobo powder, flour, chili powder and cumin.
6. Stir and cook until chicken is browned.
7. Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
8. Stir in all of the cheese until melted.
9. Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.

chicken breasts, pasta shells, butter, garlic, red bell pepper, green bell pepper, vidalia onion, flour, chili powder, ground cumin, salt, black pepper, milk, parsley, blend cheese

Taken from www.food.com/recipe/mexican-mac-and-cheese-with-chicken-380356 (may not work)