2 (16-oz.

) package cellentani pasta

2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preparation
Hands-on: 20 Minutes
Total: 45 Minutes
1. Preheat oven to 350. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper,
and saut 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product;
cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot
cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7inch baking dish; sprinkle with shredded Cheddar cheese.
3. Bake at 350 for 25 to 30 minutes or until bubbly.