Recipes / Chicken & Green Chile Salsa Pasta Bake

Ingredients

• 3 pounds Chicken, Cooked & Shredded
• 1/3 cup Canola Oil
• 1 each Yellow Onion, Chopped
• 1 each Bell Pepper, Chopped
• 2 each Celery Stalks, Chopped
• 1 teaspoon Garlic, Minced
• 1 teaspoon Salt
• 1/2 teaspoon Ancho Chili Powder
• 8 ounces Spaghetti, Cooked
• 3 1/2 cups Furmano's Petite Diced Tomatoes with Green Chilies
• 2 cups Mexican Four Cheese Blend, Shredded

Preparation

1. Preheat oven to 350 degrees.
2. Place chicken evenly in a non-stick 13 x 9" baking pan. Set aside.
3. In a large heavy frying pan, heat oil over medium-high heat.
4. Saute onion, bell pepper and celery for four minutes.
5. Add garlic, salt and Ancho chili powder; saute 1 minute. Add spaghetti and toss to mix.
6. Pour mixture evenly over chicken. Pour Furmano's Petite Diced Tomatoes with Green Chilies over top. Bake in a preheated 350 degree oven for 20 minutes.
7. Remove and sprinkle evenly with cheese. Return to oven for 15 minutes or until cheese is bubbly and lightly browned.
8. Remove from oven. Serve warm.