Mexican Chicken Casserole

Prep and Cook Time 20 minutes

Makes 4 to 6 servings

8	ounces elbow or small shell pasta
2	teaspoons olive oil
1	large carrot, grated
1	medium green bell pepper, finely chopped
1	tablespoon minced garlic
3/4	pound chicken tenders, cut in 3/4-inch pieces
2	teaspoons ground cumin
1-1/2	teaspoons dried oregano leaves
1/2	teaspoon salt
1/4	teaspoon ground red pepper
2	cups (8 ounces) shredded Monterey Jack cheese, divided
1	jar (16 ounces) tomato salsa, divided

Cook pasta according to package directions. Meanwhile, heat oil in large nonstick skillet over medium heat. Add carrot, bell pepper and garlic; cook and stir 3 minutes until vegetables are tender. Add chicken, increase heat to medium-high; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Add cumin, oregano, salt and red pepper; cook and stir 1 minute. Remove from heat; set aside.
Grease 13X9-inch microwavable dish. Drain and rinse pasta under cold running water; place in large bowl. Add chicken mixture, 1 cup cheese and 1 cup salsa. Mix well; pour into prepared dish. Top with remaining 1 cup salsa and 1 cup cheese. Cover with plastic wrap; microwave on HIGH 4 to 6 minutes, turning dish halfway through cooking time. Serve immediately.

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