Iowahippiechick

(Makes 6 servings)

Ingredients

8 ounces whole-grain penne rigate

¾ pound boneless, skinless, chicken breasts, cut into bite-size pieces

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons chili powder

¼ teaspoon coarsely ground black pepper

1 tablespoon olive oil

1 yellow onion, chopped

1 red bell pepper, diced

1 jalapeno pepper, seeded and chopped finely

2 cloves garlic, minced

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups skim milk

1 cup reduced-fat shredded Cheddar cheese

1 /3 cup chopped, fresh cilantro

Directions

Preheat oven to 375 F. Cook pasta according to package directions, omitting oil; drain and set aside.

Place chicken in a zip-top bag. Add cumin, coriander, chili powder and pepper. Toss to coat. Heat olive oil in large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, until nearly done, about 5 minutes.

Add onions, peppers and garlic to skillet. Cook, stirring occasionally, about 5 minutes. Meanwhile whisk flour and salt into milk. Pour into a small saucepan and bring to a boil, stirring constantly. Reduce heat and stir in cheese. Remove from heat and stir until cheese is melted. Add cilantro and stir to blend.

Add pasta to chicken mixture. Pour cheese sauce over all and stir to blend. Spoon into a 9-by-13-inch baking dish. Bake 15 to 20 minutes or until heated through and bubbling.