Creamy Chicken and Green Chile Pasta Bake

Instructions

1. 1

   Preheat the oven to 200°C/400°F with a rack in the middle. Bring the 3000 ml water to a boil in a covered 5-litre pot over high heat. Prepare the ingredients while the oven and water heat.

2. 2

   Cook the chicken breast in a non-stick skillet over medium-high heat for 6–7 minutes per side until cooked through, then cut it into bite-size pieces. Grate the cheddar, setting aside 60 g for the topping.

3. 3

   Add the dry pasta shells to the boiling water. Cook uncovered over medium-high heat, stirring occasionally, for 1 minute less than the package directs, usually 8–10 minutes. The shells should remain slightly firm. Drain without rinsing.

4. 4

   While the pasta cooks, combine the chicken, condensed soup, tomatoes with all their juices, milk, garlic powder and black pepper in a 2-litre saucepan. Heat over medium-low heat for 6–8 minutes, stirring frequently, until steaming. Remove from the heat and stir in the remaining 100 g cheddar until melted.

5. 5

   Put the drained pasta in a 20 × 30 cm baking dish with a capacity of at least 2.5 litres. Pour over the hot sauce and stir thoroughly, then scatter the reserved 60 g cheddar evenly over the surface.

6. 6

   Bake uncovered for 12–15 minutes, until bubbling around the edges, the cheese has melted and the centre reaches 74°C/165°F on a food thermometer. If necessary, continue baking until that temperature is reached.

7. 7

   Let the pasta bake stand for 5 minutes before dividing into four portions.