# What You'll Need:
→ Pasta
01 - 10 oz penne or rotini pasta (regular or gluten-free)
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (14 oz), diced
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 2 cups tomato salsa (mild or spicy)
09 - 1/2 cup sour cream
10 - 1/2 cup chicken broth
→ Cheese
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
→ Vegetables & Garnish
13 - 1 small red bell pepper, diced
14 - 1/2 red onion, diced
15 - 2 tbsp fresh cilantro, chopped (optional)
# How to Make It:
01 - Set oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente as per package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, smoked paprika, cumin, salt, and black pepper. Cook for 5 to 6 minutes until browned and fully cooked.
04 - Add diced bell pepper and red onion to the skillet. Sauté for 2 to 3 minutes until slightly softened, then remove from heat.
05 - In a large bowl, mix cooked pasta, chicken and vegetables, salsa, sour cream, and chicken broth until evenly coated.
06 - Spread half of the mixture into the baking dish. Sprinkle half of the cheddar and mozzarella cheeses over it. Add remaining mixture and top with the remaining cheese.
07 - Bake for 20 minutes in the preheated oven until cheese is melted and bubbly.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped cilantro if desired and serve warm.
