Mexican Pasta Casserole

Mexican Pasta Casserole
Serves 6 to 8.
1 pound rigatoni, ziti or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced 1 jalape�o, seeded and minced
3 tablespoons chili powder
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast, julienned
1/4 cup ripe olives
1 cup (4 ounces) grated Monterey jack cheese, queso quesadilla
 or havarti with jalape�o pepper cheese, divided
Preheat oven to 375 degrees F.
Prepare pasta according to package directions.
While pasta is cooking, heat the oil in a medium saucepan over medium heat.
Add the onion, garlic and jalape�o and cook until softened, about 3 
minutes.
Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, 
cumin and oregano.
Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well. In a bowl, combine pasta, chicken, 
olives, 3/4 cup of cheese, and sauce.
Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. 
Sprinkle the reserved cheese on top.
Cover loosely with foil and bake until warmed through and the cheese 
melts, about 15 minutes
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes