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!



