Ingredients:

12 oz Wide Egg Noodles
2 Tbsps olive oil
1 each onion, diced
1 each green pepper, diced
1 each red pepper, diced
1 cup tomato paste
1 1/2 cups cooked chicken, shredded
1 1/2 cups cooked chicken, shredded
1/2 tsp salt
1/2 tsp ground black pepper
1 cup reduced fat Monterey Jack cheese, shredded
2 Tbsps fresh cilantro leaves, chopped
2 Tbsps canned chipotle in adobo, finely chopped
2 cups sodium-reduced chicken broth
8 oz plain brick-style cream cheese, cut into cubes

Cooking Directions:

  1. Preheat oven to 400˚F. Cook pasta according to package directions.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook onion, green pepper and red pepper for about 5 minutes or until slightly softened. Stir in tomato paste and chipotle; cook for 1 minute. 3. Stir in broth; bring to boil.
  3. Reduce heat to simmer; whisk in cream cheese until smooth and melted. Fold in chicken. Season with salt and pepper.
  4. Toss sauce with pasta until well coated. Transfer to greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese.
  5. Bake for about 20 minutes or until golden and heated through. Sprinkle with cilantro before serving.