# What You Need:
→ Pasta
01 - 10 oz penne or rotini pasta, regular or gluten-free
→ Chicken
02 - 14 oz boneless, skinless chicken breasts, diced
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 2 cups tomato salsa, mild or spicy
09 - 1/2 cup sour cream
10 - 1/2 cup chicken broth
→ Cheese
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
→ Vegetables & Garnish
13 - 1 small red bell pepper, diced
14 - 1/2 red onion, diced
15 - 2 tbsp fresh cilantro, chopped (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water following package directions until al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium-high heat. Add diced chicken, smoked paprika, cumin, salt, and black pepper. Cook for 5–6 minutes until browned and cooked through.
04 - Add diced red bell pepper and red onion to the skillet. Sauté for 2–3 minutes until slightly softened. Remove from heat.
05 - In a mixing bowl, combine cooked pasta, chicken and vegetables, salsa, sour cream, and chicken broth. Stir well to evenly coat all components.
06 - Spread half of the pasta mixture into the prepared dish. Sprinkle half the cheddar and mozzarella cheeses over it. Top with remaining pasta mixture and remaining cheeses.
07 - Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped cilantro if desired and serve warm.
