Author: Canadian Living

Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL

  • Portion size 8 servings
  • Credits : Diane Prosser


  • 2 chicken breasts boneless skinless and cubed into bite size pieces
  • 4 sun dried tomatoes
  • 1/2 cup hot water
  • 2 1/2 cups elbow macaroni
  • 2 tablespoons olive oil
  • 3 garlic cloves chopped
  • 1/2 cup celery chopped
  • 1 can chipotle peppers in adobo sauce drained and chopped reserve the liquid
  • 2/3 cups chopped onion
  • 1 can corn kernels
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/2 teaspoon cumin
  • 3/4 cups crushed tortilla chips
  • 1/2 cup shredded Cheddar cheese
  • 2 cups milk


In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese. Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion. Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole. Top with the crushed nachos and cheese. Bake at 350 for 25 minutes or until bubbly and cheese is melted.
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Chilpotle Chicken Pasta Bake