Southwestern Shells With Chicken And Corn

• 12 ounces shell pasta
• 1 tablespoon olive oil
• 1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1 tablespoon flour
• 1 1/2 cups milk
• 2 cups shredded monterey jack cheese, divided
• 1 1/2 cups frozen corn, thawed and drained
• 1/2 cup thick & chunky salsa
• 1 (4 ounce) can chopped green chilies

1. Preheat oven to 350 degrees.
2. Cook and drain pasta according to package directions.
3. Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
4. Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
5. Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
6. Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.

shell pasta, olive oil, chicken breast, flour, milk, shredded monterey jack cheese, frozen corn, chunky salsa, green chilies

Taken from www.food.com/recipe/southwestern-shells-with-chicken-and-corn-386645 (may not work)