|1||pkg. PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts|
|1||lb. cavatappi or other curly pasta|
|1||tsp. smoked paprika|
|1/4||tsp. black pepper|
|6||tbsp. olive oil|
|2||cups chopped celery|
|1||cup diced onions|
|2||cloves garlic, minced|
|2 1/2||cups 2% milk|
|2||tbsp. Sriracha sauce|
|1||can fire-roasted tomatoes (15-ounces)|
|1/2||cup pickled jalapeño|
|6||cups shredded Gruyere cheese|
|1||ball smoked mozzarella (1/2 lb.), cut into 1/2-inch chunks|
|1||cup fresh bread crumbs or Panko crumbs|
|1||cup crumbled blue cheese|
Preheat the oven to 400°F. Spray a 9- by 13-inch casserole or baking dish with cooking spray. Pour the pasta into the prepared baking dish and top with Panko crumbs and blue cheese crumbles. Bake in a preheated oven for 10 to 15 minutes until bubbly and golden on top. Let the casserole rest for 5 to 7 minutes before serving. Serve with a side salad for a complete meal.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
On a plastic cutting board, cube the chicken breasts into bite-sized pieces. Toss with 1 tablespoon of olive oil and season with smoked paprika, salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and cook for 5 to 7 minutes until browned on all sides. Transfer to a plate and set aside.
In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil. Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened. Whisk the flour into the vegetable mixture until smooth. Cook for 1 minute. Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes. Remove from heat. Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes. Fold in the cooked pasta and toss to coat.
Try topping the casserole with bacon, scallions or even corn chips or corn flakes for extra crunch.
Try making it healthy by using cooked cauliflower instead of pasta.
Try seasoning the chicken with seafood seasoning.
Try adding Chipotle hot sauce instead of Sriracha, or try adding roasted garlic.