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Servings: 12

Weight Watcher Smart Points: 13

Preparation Time: 10 Minutes

Cooking Time: 48 Minutes

Ready In: 58 Minutes

Ingredients

  • 8 ounces cheddar cheese or daiya
  • 2 teaspoons chili powder
  • Cilantro, for garnish
  • 4 cups cooked chicken or tempeh, cubed
  • 1 teaspoon cumin
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ cup gluten free flour
  • 1 green pepper, seeded and chopped
  • 1 -2 jalapeño, seeded and chopped
  • 4 cups milk (unsweetened)
  • 1 onion, diced
  • 16 ounces quinoa linguine or spaghetti
  • 1 red pepper, seeded and chopped
  • 1 teaspoon smoked paprika
  • 6 ounces tomato paste
  • 14.5 ounces tomatoes with green chilies, drained

Instructions

  1. Preheat oven to 350 degrees
  2. Cook pasta according to package directions, drain
  3. Meanwhile, heat olive oil to medium in a large Dutch oven
  4. Add onion, green pepper, red pepper and jalapeño
  5. Cook for 10 to 12 minutes, until tender
  6. Add garlic and cook for 1 minute
  7. Add tomato paste, cumin, chili powder and paprika and stir until well combined
  8. Sprinkle in flour slowly and whisk until blended
  9. Gradually add in milk
  10. Bring to a simmer and cook for 4 to 5 minutes
  11. Add tomatoes and one cup of cheese and stir until cheese melts
  12. Remove from heat and stir in pasta and chicken or tempeh
  13. Transfer to baking dish and top with remaining cheese
  14. Cook for 30 minutes, until bubbly
  15. Garnish with cilantro and served.

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