Cheesy Chicken Fiesta Pasta Or Ole Velveeta! - cooking recipe

Ingredients

1 rotisserie-cooked chicken, breast, leg and thigh meat removed and chopped (approx. 2 cups)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 lime, juice of
16 ounces Velveeta cheese, cubed
1 (8 ounce) can Rotel tomatoes & chilies, original style
2 tablespoons vegetable oil
3 garlic cloves, diced
1 medium onion, quartered and sliced
1 green bell pepper, chopped
3/4 cup canned corn, drained
3/4 cup canned black beans, drained
1 (16 ounce) bag fusilli or (16 ounce) bag rotini pasta
3/4 cup Fritos corn chips, crumbled
cilantro, rough chopped

Preparation

Preheat oven to 350\u00b0F.
Place a large pot of salted water on high and bring to a boil.
Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl.
Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
Spray an 11x13 casserole dish with an olive oil or non-stick spray.
Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly.
Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro.