Ingredients

2
tablespoons extra-virgin olive oil
1
pound chicken breast, finely diced
1
tablespoons chili powder
1
tablespoons ground cumin
1
teaspoon garlic salt
1
pinch freshly ground pepper
1/2
large red bell pepper, diced
1
cup frozen corn
1
(10.5 oz) can cream of mushroom soup
1
pound bow tie pasta
2
cups shredded cheddar cheese
1
cup blue corn tortilla chips
1/4
cup cilantro, for garnish

Directions

  • Heat the oil in a medium skillet over medium high. Add the chicken and saute until browned all over, 5 minutes.
  • Toss in the chili powder, cumin, garlic salt and pepper. Saute another minute.
  • Add the red bell pepper and corn to the pan. Toss to combine.
  • Add the cream of mushroom soup and stir to combine.
  • In the meantime, boil the pasta until it reaches al dente. Drain and add to the chicken mixture. Toss to coat.
  • Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350°F oven. Bake for 20 minutes. Uncover, tuck the chips here and there and bake 20 more minutes, until the cheese is browned and bubbly.
  • Garnish with cilantro and serve!