Mexican Pasta Casserole

• 1 pound pasta, rigatoni or Ziti or other medium pasta, shape, uncooked
• 2 teaspoons vegetable oil
• 1 medium onions chopped
• 1 clove garlic minced
• 1 each jalapeno pepper seeded and minced
• 3 tablespoons chili powder
• 28 ounces tomatoes, canned diced, undrained
• 1 teaspoon cumin
• 1 teaspoon oregano dried
• 8 ounces chicken breasts cooked, (skinless, boneless), julienned
• 1/4 cup olives ripe
• 4 ounces monterey jack cheese grated, or queso quesadilla, or havarti, with jalapeno pepper, cheese, divided

1. Preheat oven to 375F (190C).
2. Prepare pasta according to package directions.
3. While pasta is cooking, heat the oil in a medium saucepan over medium heat.
4. Add the onion, garlic and jalapeno and cook until softened, about 3 minutes.
5. Add the chili powder and stir for 1 minute.
6. Add the tomatoes and liquid, cumin and oregano.
7. Simmer until slightly thickened, about 15 minutes.
8. When pasta is done, drain well.
9. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce.
10. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil.
11. Sprinkle the reserved cheese on top.
12. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

pasta, vegetable oil, onions, garlic, jalapeno pepper, chili powder, tomatoes, cumin, oregano, chicken breasts, olives, cheese

Taken from recipeland.com/recipe/v/mexican-pasta-casserole-35733 (may not work)