Southwest Chicken Pasta Bake *

 8 oz penne pasta, cooked al dente, reserving 1/4 cup pasta water

1 Tbsp olive oil

2 boneless skinless chicken breasts, cut into 1 inch pieces

1 1/2 tsp ground cumin

1 Tbsp chili powder

1 tsp creole seasoning

1 onion, chopped

2 cloves garlic, minced

1 large jalapeno, minced

2 Tbsp butter

2 Tbsp flour

2 cups milk

2 1/2 cups shredded cheddar cheese, plus 1/2 cup for topping

1 Tbsp cilantro, chopped

1 can black beans, drained and rinsed

1 can corn, drained

Mix cumin, chili powder, and creole seasoning in a small bowl.  Sprinkle chicken breast pieces liberally with this seasoning.  Toss to coat.  Heat oil over medium heat in large pot.  Add seasoned chicken and cook for about 5 minutes. Add onions, garlic and jalapenos and continue cooking for another 5 minutes or until chicken is cooked.  While chicken is finishing cooking, make cheese sauce.  Turn off heat once cooked.  

For the cheese sauce:  In a separate pot, melt butter over medium heat.  Add flour and stir and cook for about one minute.  Slowly whisk in milk working to dissolve any lumps.  Keep stirring until the mixture reaches a slow boil  Add cheese and cilantro and stir until cheese is melted.  Add the cheese sauce to the chicken and stir.  Add the cooked pasta and stir.  Stir in reserved pasta water, black beans and corn.  Pour mixture into a casserole dish and top with 1/2 cup shredded cheese.  Bake at 350 for 20 minutes just to warm all ingredients up together.  Increase oven temperature to low broil.  Broil for 2-3 minutes, or until top is lightly browned.

Serves 6