Ingredients

• 8 oz. penne pasta
• 2 tsp. vegetable oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1/2 tsp. cumin
• 1/4 tsp. coriander
• 1 T. flour
• 1 1/3 cup milk
• 1 tsp. salt
• 3 T. cream cheese
• 8 oz. Monterey jack cheese, shredded, divided
• 1/2 cup diced tomatoes, drained
• 2 cups cooked, shredded chicken

Instructions

1. Preheat oven with 350 degrees. Spray a medium baking dish with non-stick spray.
2. Cook the pasta according to the package directions, but reduce the cooking time by 2 minutes.
3. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes.
4. Add the cumin, coriander, and salt. Cook, stirring constantly, for 2 minutes. Add the flour and cook, stirring constantly, for 3 minutes.
5. Gradually whisk in the milk, a little bit at the time. Bring the mixture to a simmer and cook until it thickens.
6. Remove the pot from the heat and whisk in the cream cheese, 3/4 of the shredded cheese, and the tomatoes.
7. Stir the pasta and chicken into the cheese sauce.
8. Transfer the mixture to the prepared baking dish.
9. Sprinkle the remaining cheese over the pasta.
10. Bake for 20 to 30 minutes, or until the cheese is melted and the pasta is bubbling. Let stand for at least 5 minutes before serving.