Spicy Chicken Pepper Casserole

I just love casseroles. Lots of goodness in one dish.

 

 

1/2 Box Whole Wheat Penne
1/2 Onion, chopped
1 Red Pepper, chopped
3 Chicken Breasts, chopped into bite-sized pieces
1 Tbsp. Cumin
1 Tsp. Adobo Seasoning
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Crushed Pepper
1/2 Tsp. Coriander
2 Jalapenos, sliced
1 Can Stewed Tomatoes
1 Handful Cilantro, finely chopped
6 Slices of Monterey and Pepper Jack Cheese, cut into 3 pieces each
Sea Salt
Pepper
Extra Virgin Olive Oil
1 Avocado, sliced


Preheat oven to 350.
In one large pot, bring water to a boil- add pasta and cook 9 minutes.

In a large sauce pan, heat olive oil and sauté onions and red pepper until soft. Add the chicken and the spices. Cook over medium until chicken is browned. Add the stewed tomatoes, cilantro, 1 of the jalapenos and let simmer.

When the pasta is done, drain and put into casserole dish. Pour the chicken mixture over the pasta and mix. Layer the cheese slices over the top of the casserole and top with the rest of the jalapeno slices.

Put under broiler on high for about 5 minutes- until the cheese is melted and the edges are brown.

Serve with avocado slices!