1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound sharp yellow Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Preheat the broiler to high and position the rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.
While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.
Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the cheddar sauce, and stir to combine.
I took this recipe from June 2. It was switched with Springtime Bows with Asparagus, Ham, and Peas. This one seemed like more of a Fall meal anyway. It was good, but, like yesterday's meal, the chunks of chicken were just too big to be appetizing. I should have cut them up into smaller pieces. Also, it had a weird, fatty, powdery flavor. It's pretty good comfort food, but not something I'd make very often. My parsley and cilantro went bad before I made this, so I left them out. The cilantro especially would have added so much to this meal.