2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 cups dried penne pasta
3 tablespoons butter
3 tablespoons flour
1 tablespoon chili powder
1 tablespoon cumin
4 cups milk
2 cups cheddar cheese, divided
1 onion, chopped in a small dice
1 red pepper, chopped in a medium dice
1 green pepper, chopped in a medium dice
1 yellow pepper, chopped in a medium dice
Preheat oven to 400 degrees Fahrenheit and grease a 9- x 13-inch casserole dish.
Bring a large pot of water to a boil on the stove. Cook penne according to package directions and drain.
Place chicken breasts on a baking sheet. Drizzle with 1 tablespoon of olive oil. Sprinkle each with ½ teaspoon salt and ¼ teaspoon pepper.
Place chicken in oven and bake for 20 minutes until cooked through.
While chicken is cooking, prepare the cheese sauce. Melt butter in a large saucepan. When melted, add flour and whisk. Cook for 2 minutes.
Add chili powder and cumink. Cook for one more minute.
Slowly whisk milk into flour mixture. Simmer for 10 minutes until the sauce has thickened slightly.
Remove milk mixture from heat and add 1½ cups of cheddar cheese, a little bit at a time.
Remove chicken from oven and allow to cool slightly before shredding the meat apart.
In a large frying pan, heat remaining tablespoon of olive oil over medium heat.
When oil is hot, add onions and peppers. Season with ½ teaspoon salt and remaining ¼ teaspoon black pepper.
Add chicken, pasta and cheese sauce. Stir well and pour into casserole dish.
Top casserole with remaining ½ cup of cheddar cheese.
Place pasta into the oven for a few minutes, just until the cheese melts.