Chicken Taco Mac

  Makes: 6 servings  Prep: 10 minutes   Cook: 21 minutes 

1 pound boneless chicken breast halves, cut in half horizontally if large

1 box (12 oz) tri-colored rotini pasta

1 sweet red pepper, diced 

1 tablespoon unsalted butter

1 tablespoon all-purpose flour 

1 1/2 teaspoons chili powder 

1/2 teaspoon salt 

1 1/4 cups milk 

8 oz. pepper-Jack cheese, shredded 

3 scalllions, trimmed and sliced 

1 1/2 cups crushed lime-flavored tortilla chips 

1. Bring a large pot of water just to boiling. Add chicken breast and reduce heat to a gentle simmer. Cook chicken in barely simmering water for 12 minutes. Remove from cutting board; return water to boiling; add a little salt to the water. 

2. Add pasta to boiling water and cook as the package directs. Add pepper during last minute of cooking. Drain. 

3. Meanwhile, melt butter in a medium-size saucepan over medium heat. Whisk in flour, chili powder, and salt. Add milk in a thin stream, whisking constantly. Bring to a simmer over medium heat; simmer 2 minutes. Remove from heat and whisk in shredded cheese. 

4. With two forks or your hands, shred chicken into bite-size pieces. In large bowl, combine pasta and pepper, chicken, scallions, and cheese sauce. Stir until blended; top with crushed chips and serve. 

Rating: Delicious! 

From: Family Circle Magazine