Recipe Detail

Southwestern Shells with Chicken and Corn

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Number of Servings:


  1. 12 - medium pasta shells
  2. 1/2 pounds - skinless, boneless chicken breasts cut into 1/2-inch pieces
  3. 2 tablespoons - flour
  4. 2 teaspoons - vegetable oil
  5. 12 - evaporated skim milk
  6. 2 cups - shredded Monterrey Jack cheese
  7. 1 1/2 cups - frozen corn kernels
  8. 2/3 cups - scallions chopped
  9. 1/2 cups - thick and chunky salsa
  10. 4 - canned chopped mild green chilies
  11. 1/4 teaspoons - salt
  12. 1/4 teaspoons - freshly ground black pepper


Preheat the oven to 375. Spray a 2.5-quart baking dish with nonstick cooking spray. Heat a large pot of water to boiling, and cook the pasta shells until just tender. Drain well, rinse under cold water, and drain again. Transfer to a large bowl.

Meanwhile, in a medium bowl, combine the chicken and flour and toss to coat. In a large nonstick skillet, heat the oil until hot but not smoking over medium-high heat. Add the chicken and cook, stirring frequently, until browned on all sides, about 3 minutes.

Reduce the heat to medium-low, very gradually add the evaporated milk, and cook, stirring constantly, until the milk begins to simmer, about 3 minutes. Continue to cook, stirring occasionally, until the mixture is slightly reduced, about 1 minute longer. Remove from the heat and stir in 1 cup of the cheese, the corn, scallions, salsa, green chilies with their liquid, salt, and pepper. Add the chicken mixture to the pasta shells and toss well to combine.

Spoon the pasta mixture into the prepared baking dish, sprinkle the remaining 1 cup cheese on top, and bake for 20-25 minutes, or until the top is golden brown. Spoon the pasta mixture onto 6 plates and serve.


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