Chicken Pasta Mexicana

Edit note: added picture

I finally had time to stop and work on one of my recipes for the blog. Life has been a bit hectic. I have a picture of this recipe but everyone will have to be patient while I locate the cord to my camera so I can upload it.

Chicken Pasta Mexicana

2 lbs cooked shredded boneless chicken

1lb dried elbow macaroni noodles (substitute your favorite noodle if you like Penna Pasta would be good too.)

2quarts Chicken Broth

12 oz of your favorite Chunky Salsa

8oz cooked black beans

2 cups frozen corn

8 oz sour cream

2 8oz cans tomato sauce

8 oz Mozzarella Cheese

8oz Colby and Jack shredded cheese

Diced Tomatoes as Garnish

1. 
   
   bring chicken broth to boil then cook pasta in the broth until cooked to the texture you like.


2. 
   
   In large skillet heat chicken, corn, black beans, salsa, and tomato sauce thoroughly


3. 
   
   Drain cooked noodles mix in the chicken mixture, sour cream and Mozzarella Cheese


4. 
   
   Once the cheese is melted, place a layer of Colby and jack cheese on the bottom of the plate, using a measuring cup center 1 cup of the pasta onto the Colby and jack


5. 
   
   Top with the fresh diced tomatoes


6. 
   
   Serve

Serves 10

Note: I use homemade chicken broth I get from boiling the chicken off the bone.

Update

I broke my toe and cracked the bones in my foot behind it. So the Ciabatta bread was put on hold. Im hoping to be able to stand long enough to make it sometime next week.