Spicy Cheesy Chicken & Pasta

• 2 medium chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon red paper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt & pepper to taste
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 8 ounces grated cheddar
• 8 ounces grated Monteray Jack w/jalepeno pepper cheese
• 1/4 jar sliced jalepeno peppers
• 12 ounces mini pene

1. Combine chicken and spices in bowl to coat.
2. Heat olive oil in saute pan and cook chicken until just browned; remove and set aside.
3. Meanwhile, bring water to boil and cook pasta. Drain, reserving 1 cup water.
4. In large skillet, melt butter. Stir in flour and cook one to two minutes. Stir in milk and cook until slightly thickened. Add cheeses and stir until melted and sauce is thickened. Add jalepeno slices and cooked chicken.
5. Cook 2-3 minutes.
6. Add pasta to pan and mix thoughly to coat.
7. Sauce may be thinned if necessary with reserved pasta cooking water. For added heat, add liquid from sliced jalepenos, 1 teaspoon at a time.

chicken breasts, paprika, chili powder, cumin, red paper, garlic, onion powder, salt, olive oil, butter, flour, milk, cheddar, jalepeno pepper, jalepeno peppers, pene

Taken from www.epicurious.com/recipes/member/views/spicy-cheesy-chicken-pasta-1244336 (may not work)