Cook Time: 45 min

Ingredients

• 1/2 (16-oz.) package cavatappi pasta
• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 (10-oz.) can diced tomatoes and green chilies
• 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

Directions:

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large pot over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender.
3. Stir in tomatoes and green chilies and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts.
4. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.
5. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
6. 3. Bake at 350° for 25 to 30 minutes or until bubbly.