Mexican chicken pasta bake recipe

Step 1

Preheat oven to 200C/180C fan forced. Grease an 18 x 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain.

Step 2

Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add the seasoning and cook, stirring, for 2 minutes or until aromatic. Add the chicken, tomato, beans and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened. Add pasta and stir until well combined. Remove from heat.

Step 3

Combine the cheese blend and feta in a small bowl. Add 3/4 cup cheese mixture to the pasta mixture. Stir to combine. Spoon into the prepared dish. Sprinkle with remaining cheese and bake for 25-30 minutes or until melted and golden. Set aside for 10 minutes to cool slightly. Top with sour cream and jalapeños, if using, to serve.