Ingredient:
3 1/2 cups uncooked penne pasta (12 oz)
1 tsp vegetable oil
1 lb Mexican chorizo sausage
4 tbsp butter
2 medium poblano chiles, seeded, diced (1 cup)
1 medium onion, diced (1 cup)
2 cloves garlic, finely chopped
1 package (0.85 oz) Old El Paso chicken taco seasoning mix
3 tbsp Gold Medal all-purpose flour
2 1/2 cups milk
1 cup heavy whipping cream
1 tsp salt
2 cups shredded pepper Jack cheese (8 oz)
2 cups shredded Cheddar cheese (8 oz)
3 cups shredded deli rotisserie chicken
1 cup Progresso plain panko crispy bread crumbs
Method:
Heat oven to 350°F. Spray 3-quart baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook chorizo in oil 4 to 6 minutes, stirring frequently, until no longer pink. Add 2 tablespoons of the butter, the poblano chiles, onion and garlic. Cook and stir about 6 minutes or until vegetables are softened. Add taco seasoning mix and flour. Cook and stir 2 minutes.
Gradually stir in milk and whipping cream. Stir in salt. With heat still at medium-high, heat to boiling, stirring constantly. Remove from heat; stir in cheeses. Add pasta and chicken; stir to combine. Remove from heat. Pour mixture into baking dish.
In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in bread crumbs. Sprinkle on top of pasta mixture. Bake 20 to 25 minutes or until sauce is bubbly and top is golden brown. Let stand 10 minutes. Serve hot.
3 1/2 cups uncooked penne pasta (12 oz)
1 tsp vegetable oil
1 lb Mexican chorizo sausage
4 tbsp butter
2 medium poblano chiles, seeded, diced (1 cup)
1 medium onion, diced (1 cup)
2 cloves garlic, finely chopped
1 package (0.85 oz) Old El Paso chicken taco seasoning mix
3 tbsp Gold Medal all-purpose flour
2 1/2 cups milk
1 cup heavy whipping cream
1 tsp salt
2 cups shredded pepper Jack cheese (8 oz)
2 cups shredded Cheddar cheese (8 oz)
3 cups shredded deli rotisserie chicken
1 cup Progresso plain panko crispy bread crumbs
Method:
Heat oven to 350°F. Spray 3-quart baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook chorizo in oil 4 to 6 minutes, stirring frequently, until no longer pink. Add 2 tablespoons of the butter, the poblano chiles, onion and garlic. Cook and stir about 6 minutes or until vegetables are softened. Add taco seasoning mix and flour. Cook and stir 2 minutes.
Gradually stir in milk and whipping cream. Stir in salt. With heat still at medium-high, heat to boiling, stirring constantly. Remove from heat; stir in cheeses. Add pasta and chicken; stir to combine. Remove from heat. Pour mixture into baking dish.
In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in bread crumbs. Sprinkle on top of pasta mixture. Bake 20 to 25 minutes or until sauce is bubbly and top is golden brown. Let stand 10 minutes. Serve hot.
